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 (quartered and sliced thin); 1 yellow squash (quartered and sliced thin); 16 ounces cherry tomatoes cut in half; 15 ounce can garbanzo beans, drained and rinsed; 3-5 cloves garlic minced; 2 teaspoons Italian seasoning (salt-free); 1/2 teaspoon paprika; 1 1/2 cups low-sodium vegetable broth; 2 tablespoons torn fresh basil (for garnish (optional))

Instructions

Prep:15minCook:30min

Savor the best of summer with this Vegan Eggplant Stew—a cozy one-pot meal chock-full of fresh late-summer vegetables, like eggplant, zucchini, yellow squash, tomatoes, and more! Vegan and Gluten-Free.

Updated at: Mon, 25 Nov 2024 09:25:58 GMT