Eggplant & Potato Stew

This hearty vegan vegetable stew with eggplant, potatoes and carrots is full of flavor. Made with plenty of veggies and in under an hour, it's the ultimate comfort food.

Ingredients:

– 1 medium eggplant  – ▢½ teaspoon salt – ▢¼ c tamari or soy sauce – ▢¼ teaspoon powdered ginger – ▢4 tablespoon olive oil  – ▢¾ c cold water or vegetable broth – ▢1 large onion  – ▢1 large carrot  – ▢4 medium potatoes  – ▢½ teaspoon herbes de Provence or Italian seasoning  – ▢¼ teaspoon pepper – ▢4 tablespoon cilantro or parsley

1. Prep the eggplant Place the eggplant in a large bowl and sprinkle with salt. Stir and let it sit for 10 minutes. Don’t rinse.

2. Prep the eggplant Place the eggplant in a large bowl and sprinkle with salt. Stir and let it sit for 10 minutes. Don’t rinse. 3. Saute the vegetables Heat the olive oil in a large non-stick skillet or Dutch oven over medium heat. Add the onion and sauté, stirring occasionally, for 5 minutes. Then add the carrot and sauté for another 5 minutes.

4. Finish cooking Add the potatoes and cook for 10 minutes, stirring from time to time. Stir in the eggplant, cold water, tamari mixture, herbes de Provence, and pepper. Bring the stew to a boil, then reduce the heat to low. Cover with a lid and simmer for 15 minutes or until the potatoes are soft.

5. Serve the stew. Serve immediately with a sprinkling of fresh cilantro leaves or parsley.

More bean stew recipes: 

Georgian Bean Stew