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EGGPLANT STEW

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
 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.