Fructose Free Gluten Free Tomato Eggplant Stew
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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
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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)
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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