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Yields1 Serving

Eggplant is good for Liver function, and with the herbs and spices, this stew will warm the body and support digestion.

Eggplant and healthy Liver

 1 eggplant, chopped small
 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

Toss the eggplant with salt and place aside for 15-20 minutes, then rinse and dry with paper towels.


Heat the oil in a non-stick casserole or large pan.


Toss in the onion, pepper and carrot and stir for 3 minutes


Add garlic, spices, black pepper and salt, and briefly stir to bring out the flavors.


Stir in the chickpeas, chopped tomatoes and eggplant.


Bring to a boil, lower the heat and cover.


Simmer, occasionally stirring, until the eggplant is soft, approximately 30 minutes. Add hot water if needed at any point.


Stir in the olives. Cover and turn off the heat. Allow to sit for 5 minutes and serve.