Breastfeeding Friendly Gluten Free Tomato Eggplant Stew
Total time55 min
Prep time15 min
Cook time40 min
4.5(12)
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Learn more →Ingredients
4 servings
- 1 large eggplant (about 1 lb), cut into 1-inch cubes
- 1 tsp kosher salt, plus more to taste
- 3 tbsp olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- 1 tsp sugar
- 1 tbsp red wine vinegar
- 1 can (15 oz) chickpeas, drained and rinsed (optional)
- ¼ cup fresh parsley, roughly chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
Toss the eggplant cubes with 1 tsp kosher salt in a large bowl and let sit for 10 minutes, then pat dry with paper towels.
- 2
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add the eggplant in a single layer and cook, stirring occasionally, until golden brown on most sides, about 7–8 minutes. Transfer to a plate and set aside.
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