Eggplant Tomato Stew
- Prep time
- 10 minutes
- Total time
- 1 hour
- Quantity
- 4 servings
Ingredients
- 1 large eggplant (about 550 g), cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons coconut oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 28 oz can fire roasted diced tomatoes
- 1/2 cup vegetable broth
- 1 cup cooked chickpeas
- 1 tablespoon maple syrup or sugar
- 2 tablespoons harissa paste
- A few slices of preserved lemon, finely chopped
Steps
- Pre-heat the oven to 425 degrees F.
- Drizzle the eggplant with olive oil and toss with salt and pepper.
- Roast the eggplant in the oven for 30-40 minutes, tossing half way through.
- Heat a large pot with coconut oil over medium heat and sauté the onion until slightly browned.
- Add the garlic and spices, and cook for a couple more minutes.
- Add the tomatoes (with their juices) and broth and simmer, covered, for about 5 minutes.
- Add the chickpeas, maple syrup, harissa, and lemons, and continue simmering.
- When the eggplant is fully cooked, add it to the stew and simmer for another 15-20 minutes.