Soup

eggplant stew is for Soup.

eggplant stew takes 20 minutes to prepare.

eggplant stew takes 25 minutes to cook.

eggplant stew makes 4 servings.

The ingredients for eggplant stew are:

1 tbsp Olive Oil
1 cup, chopped Onions, raw
3 cloves Garlic
1 cup, chopped Carrots, raw
3 stalk, large (11"-12" long) Celery, raw
.5 eggplant, peeled (yield from 1 Eggplant, fresh
425 grams Tomato Sauce
6 serving Pomi chopped tomato (1/2 cup 125Mlserv.) (by INGMARIE)
1 cup water
1 tsp, crumbled Bay Leaf
2 tsp Cumin seed
3 tsp Coriander seed
4 tsp Oregano, ground
salt & pepper to taste
2 serving Boar's Head - Smoked Gouda Cheese - 1 oz
5 oz Alcohol, Wine Red (Merlot or Cabernet Sauvignon)

Here is how you make eggplant stew:

Combine chopped carrots, onion, garlic, and celery in the olive oil and cook until soft. Add eggplant and herbs, tomato sauce and chopped tomatoes plus half a can of water (about one cup). Cook for five minutes or so, then add wine and salt and pepper to taste. Simmer about 20 additional minutes. Grate or chop cheese and top each bowl. Herbs can be adjusted according to taste. Go for broke! If you choose not to use wine, a beef or vegetable stock cube will enhance the flavor.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user GOATRODEO.

The nutritional information for eggplant stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 231.1

• Total Fat: 8.1 g
• Cholesterol: 7.5 mg
• Sodium: 841.3 mg
• Total Carbs: 29.6 g
• Dietary Fiber: 11.4 g
• Protein: 6.8 g

The dietary needs meet for eggplant stew is Vegetarian