Quick & Easy Eggplant Tomato Stew
Hearty and warming stew great over pasta for a yummy weeknight meal or great for meal prep!
Ingredients
- 1 medium eggplant, chopped (option to peel skin)
- 1 small onion, chopped
- 1 cup chopped mushrooms (I used baby bella)
- 1 28 oz can crushed tomatoes
- 2 tbs olive oil
- 1 tbs chopped garlic
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp each parsley, basil, red pepper flakes, cumin
- 1/4 cup grated parm cheese (optional)
Instructions
- In a large stockpot over medium heat add the olive oil and garlic to sautee (watch not to brown the garlic)
- Add in onions and mushrooms, let them sweat and soften for a few minutes then add in chopped eggplant and add salt over eggplant.
- Cover and let simmer 5-7 minutes as the eggplant softens.
- Remove cover and pour in crushed tomatoes. Mix all ingredients well. Add seasonings cover and let simmer 10-15 minutes. Taste to adjust seasonings.
- Grate fresh parm cheese right before serving. (optional)
- Can store in the fridge for a few days or freeze for up to 2 months. Server over pasta or other grains.