EGGPLANT STEW
Eggplant is good for Liver function, and with the herbs and spices, this stew will warm the body and support digestion.
[cooked-sharing]
1 eggplant, chopped small
Salt
2 tablespoons olive oil
1 onion, chopped fine
1 carrot, chopped small
1 green pepper, chopped small
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon oregano
1/2 teaspoon cinnamon
1/2 teaspoon black pepper to taste
Dash of salt
2 bay leaves
1 teaspoon ground coriander
1 can organic chickpeas (include liquid)
1 can chopped tomatoes
Water as needed
1/2 cup pitted kalamata olives, roughly chopped
1
Toss the eggplant with salt and place aside for 15-20 minutes, then rinse and dry with paper towels.
2
Heat the oil in a non-stick casserole or large pan.
3
Toss in the onion, pepper and carrot and stir for 3 minutes
4
Add garlic, spices, black pepper and salt, and briefly stir to bring out the flavors.
5
Stir in the chickpeas, chopped tomatoes and eggplant.
6
Bring to a boil, lower the heat and cover.
7
Simmer, occasionally stirring, until the eggplant is soft, approximately 30 minutes. Add hot water if needed at any point.
8
Stir in the olives. Cover and turn off the heat. Allow to sit for 5 minutes and serve.
CategoryVegetables
Ingredients
1 eggplant, chopped small
Salt
2 tablespoons olive oil
1 onion, chopped fine
1 carrot, chopped small
1 green pepper, chopped small
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon oregano
1/2 teaspoon cinnamon
1/2 teaspoon black pepper to taste
Dash of salt
2 bay leaves
1 teaspoon ground coriander
1 can organic chickpeas (include liquid)
1 can chopped tomatoes
Water as needed
1/2 cup pitted kalamata olives, roughly chopped
