Eggplant And Tomato Stew In The Crock Pot Recipes

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EGGPLANT AND TOMATO STEW IN THE CROCK POT



Eggplant and Tomato Stew in the Crock Pot image

The combination of eggplant, tomatoes and beans is classic to the cuisines of many different countries. This recipe is easily made in the crock pot and is truly delicious served with some rice or couscous. You could add some spicy sliced sausage if you felt the need to add meat.

Provided by Geema

Categories     Stew

Time 8h25m

Yield 6 serving(s)

Number Of Ingredients 16

1 medium eggplant, peeled and cut into 1/2 inch cubes
2 cups chopped tomatoes
1 1/2 cups sliced carrots
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 cup onion
1 cup sliced celery
3 garlic cloves, minced
3 cups vegetable broth
1 (6 ounce) can Italian-style tomato paste
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon crushed red pepper flakes
1 bay leaf

Steps:

  • Combine all ingredients in crock pot.
  • Cover and cook on low heat for 8-9 hours.
  • Discard bay leaf before serving with some brown rice or fluffy couscous or polenta.

Nutrition Facts : Calories 216.7, Fat 1.8, SaturatedFat 0.2, Sodium 785.9, Carbohydrate 43.5, Fiber 12.3, Sugar 9.8, Protein 10.1

EGGPLANT POTATO TOMATO STEW RECIPE BY TASTY



Eggplant Potato Tomato Stew Recipe by Tasty image

Here's what you need: medium yukon potatoes, medium eggplants, red bell peppers, olive oil, salt, pepper, medium yellow onion, tomato paste, garlic, smoked paprika, chickpeas, medium beefsteak tomatoes, low sodium vegetable broth, fresh parsley

Provided by Rachel Gaewski

Categories     Dinner

Yield 5 servings

Number Of Ingredients 14

4 medium yukon potatoes
2 medium eggplants, chopped
2 red bell peppers, seeded and chopped
5 tablespoons olive oil, divided
1 teaspoon salt, plus more to taste, divided
¾ teaspoon pepper, plus more to taste, divided
1 medium yellow onion, diced
1 tablespoon tomato paste
3 cloves garlic, minced
1 teaspoon smoked paprika
15 oz chickpeas, 1 can, drained and rinsed
3 medium beefsteak tomatoes, diced
1 ½ cups low sodium vegetable broth
fresh parsley, for serving

Steps:

  • Preheat the oven to 400ºF (200ºC).
  • With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
  • Drain the potatoes, and rinse with cold water. Peel off the skin.
  • Cut the potatoes into ½-inch (1 cm) pieces and set aside.
  • Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
  • Bake for 25 minutes, flipping halfway through.
  • Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
  • Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
  • Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
  • Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
  • Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
  • Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
  • Enjoy!

Nutrition Facts : Calories 644 calories, Carbohydrate 86 grams, Fat 28 grams, Fiber 16 grams, Protein 13 grams, Sugar 22 grams

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