Eggplant Stew with Summer Vegetables

Name: Eggplant Stew with Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean, American
Ingredients: 1/4 cup olive oil (divided); 4 cups eggplant (½” dice (about 1 medium)); 1/2 teaspoon kosher salt (plus more to taste); 1/2 yellow onion (diced); 1 zucchini (diced); 1 yellow squash (diced); 16 ounces cherry tomatoes (cut in half); 1 15- ounce can garbanzo beans (drained and rinsed); 3-5 cloves garlic (minced); 2 teaspoons Italian seasoning; 1/2 teaspoon paprika; 1 1/2 cups low-sodium vegetable broth; 2 tablespoons torn fresh basil (for garnish (optional))

Instructions

Prep:15minCook:30min

This Hearty Eggplant Stew is packed with fresh summer vegetables and simple pantry staples to make a delicious dish you'll crave every year at the end of summer. Vegan, Gluten-Free, Grain-Free.

Updated at: Sun, 22 Sep 2024 01:32:03 GMT