Sweet & Savory Eggplant Stew
Well, it's Winter here in Jersey, early as usual! This is when I like to make big batches of soups and stews. All the goodies in one pot, let simmer and enjoy all week or freeze and enjoy later on.
This meal is easy to customize to your liking. I used eggplant, cannellini beans, crushed tomatoes and a variety of spices ranging from sweet (maple syrup) to savory (red curry paste, smoked paprika, and cumin) It is the perfect blend and they all compliment one another to leave your palette satisfied!
To start, you cut up a medium-sized eggplant and roast in the oven with good quality olive oil and salt until softened. While that is cooking, saute the onions and garlic in a large stock pot, add in the crushed tomatoes, beans, and the spices and let simmer so everything blends together well. Once the eggplant is done add it to the pot and simmer for a little while longer. The aroma alone is AH-mazing! You can go for chicken instead of beans or use both!
Of course, my kids wanted nothing to do with it LOL! My son is getting pickier in his pre-adolescent age and my daughter, well she never wants to try it! That's Ok because then more for me and the hubs to share plus I was able to freeze a good portion for another time.
I went with a mixed rice blend from Wegmans but you can certainly go with cauliflower rice or a pasta of your choice. Pass around some hot buttered rolls and you have yourself a warm comforting meal to make the Winter seem a little more tolerable!
If you like eggplant like me check out my other recipes like Healthy Eggplant Caponata, Vegan Eggplant Meatballs, or Eggplant Bolognese.
Be sure to share with me on Instagram if you try this out or tweak it to your taste - love to see what you are cooking up!
1 Eggplant, diced
1 onion, diced
1 tbsp minced garlic
1 28 oz can chopped tomatoes (I like this one)
1 cup cannelloni beans
1 tbsp smoked paprika
1 tbsp cumin
Sea Salt to taste
1 tbsp maple syrup
1 tbsp red curry paste2 tbsp olive oil (divided)
1. Heat oven to 425F. Place diced eggplant on a spray lined baking sheet. Mix with 1 tbsp olive oil and sprinkle with sea salt. Bake for 30 minutes or until soft.
2. While eggplant is cooking heat up remaining 1 tbsp oil in large pot and add in onions to saute for a few minutes. Then add in garlic, paprika, and cumin and cook a few minutes more.
3. Add crushed tomatoes, cover and let cook for a few minutes more. If too think you can add some water.
4. Remove cover and add in beans, maple syrup, and red curry paste. Simmer a few minutes. Then add in eggplant. Simmer additional 10 minutes.
5. Adjust seasonings as necessary.
6. Serve over rice, cauliflower rice, pasta or as it.
7. Can store in the fridge for a few days or freeze.