---
comments: true
tags:
  - stew
---
# :eggplant: Eggplant Stew

![Eggplant Stew](../assets/images/eggplant-stew.jpg){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 40 minutes |

## :salt: Ingredients

- :eggplant: 1 eggplant
- :olive: 6 Tbsp olive oil
- :onion: 1 red onion
- :bell_pepper: 1 red or yellow bell pepper
- :bell_pepper: 2 tsp paprika
- :garlic: 2 cloves garlic
- :tomato: 2 Tbsp tomato paste
- :tomato: 5 plum tomatoes
- :falafel: 1 15-oz can chickpeas
- :salt: 1 tsp salt
- :salt: 1 tsp pepper
- :herb: 0.25 cup chopped parsley
- :ear_of_rice: some quinoa

## :cooking: Cookware

- 1 skillet
- 1 Dutch oven

## :pencil: Instructions

### Step 1

Chop eggplant into cubes. Heat olive oil in skillet and sauté for 10 minutes.

### Step 2

In a heated Dutch oven, add diced red onion, chopped red or yellow bell pepper, and paprika. Sauté 8 to 10 minutes; add
garlic during last few minutes

### Step 3

Stir in tomato paste, and moisten with a few tablespoons of water.

### Step 4

Add quartered plum tomatoes, eggplant, drained chickpeas, 1 cup water, 1 tsp salt and pepper.

### Step 5

Simmer, covered, about 20 minutes, stirring once or twice. Stir in chopped parsley and serve over quinoa or other
favorite grain.