Mediterranean eggplant tomato stew
0 points
This warming Mediterranean eggplant tomato stew offers a mix of savory flavors with a hit of sweet. This recipe is zero Weight Watchers points per serving! When buying eggplant, choose one that feels heavy for its size, the skin should be smooth and shiny, and it should feel firm without any soft spots.
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I love eggplant and had a lot of cherry tomatoes, decided to combine them. Grated carrots make it sweeter. I can eat it as is—this is similar to ratatouille. It’s easy to throw things you love together and see what happens. It’s all up to you. I happen to love veggies, and I also love tomato sauce.
Serves 4
Be sure to check out our list of the best Weight Watchers snacks to take on the go.
Ingredients
- 2 medium sliced onions
- 1 cup cherry tomatoes
- 1 cup diced carrots
- ½ tsp ground cumin (don’t skip this!)
- 2 cups vegetable broth
- 1 regular can of diced tomatoes (roughly 14½ oz)
- ¾ tsp table salt
- ¼ tsp black pepper
- 1 large eggplant cut into 1-inch cubes
- 4 garlic cloves
- cooking spray
Instructions
- Heat cooking spray in large saucepan or small Dutch oven set over medium-high heat.
- Add onions and garlic; cook, stirring, until onions are softened, about 5 minutes.
- Add 2 cups broth, tomatoes, 1⁄2 teaspoon salt, and pepper; bring to boil. Add eggplant, and carrots.
- Reduce heat and simmer, covered, stirring occasionally, until eggplant is tender, about 25 minutes.
Divide evenly among 4 bowls; ladle eggplant stew evenly into each
Serving size: 1 1/2 cups stew
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Mediterranean eggplant tomato stew
Ingredients
- cooking spray
- Onion
- 2 medium sliced
- cherry tomatoes
- 1 cup
- carrot
- 1 diced
- Ground cumin
- ½ tsp
- Vegetable broth
- 2 cup s
- Canned diced tomatoes
- 14½ oz
- Table salt
- ¾ tsp
- Black pepper
- ¼ tsp
- Uncooked eggplant
- 1 large cut into 1-inch cubes
- garlic
- 4 cloves
Instructions
- Heat cooking spray in large saucepan or small Dutch oven set over medium-high heat. Add onions and garlic; cook, stirring, until onions are softened, about 5 minutes. Add 2 cups broth, tomatoes, 1⁄2 teaspoon salt, and pepper; bring to boil. Add eggplant, and carrots. Reduce heat and simmer, covered, stirring occasionally, until eggplant is tender, about 25 minutes.
- Divide evenly among 4 bowls; ladle eggplant stew evenly into each
- Serving size: 1 1/2 cups stew
I love tomato stew with eggplant
This Mediterranean eggplant tomato stew looks absolutely delicious—especially with how light and healthy it is. I appreciate the tip about choosing a firm eggplant with shiny skin; it really makes a difference in recipes like this.
Wow