Basic Italian Eggplant Stew Recipes

ITALIAN EGGPLANT GNOCCHI BAKE

Italian Eggplant Gnocchi Bake image

Full-flavored, comforting gratin-like dish full of Italian goodness. It's surprisingly rich in fiber. Simple to make.

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 9

Ingredients

12 ounces frozen or fresh plain gnocchi
1 1/2 tablespoons extra-virgin olive oil
1 medium white onion, diced
Kosher salt
2 small Italian eggplant (about 1 pound), diced
1 1/4 cups store-bought roasted garlic marinara sauce
1/4 teaspoon crushed red pepper flakes
1 1/2 ounces shredded provolone
Sprigs fresh basil or oregano, for garnish, optional

Steps:

Preheat the oven to 475 degrees F. Bring a large pot of water to a boil.
Add the gnocchi to the boiling water and cook according to the package directions; drain, reserving 1/2 cup of the cooking liquid.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onions and 1/8 teaspoon salt and cook, stirring occasionally, until soft, about 5 minutes. Add the eggplant and cook, stirring occasionally, until the eggplant is very soft and the onions are golden brown, 10 to 12 minutes. Remove from the heat.
Add the gnocchi, reserved cooking liquid, marinara sauce and red pepper flakes to the skillet with the eggplant mixture and stir to combine.
Transfer the eggplant-gnocchi mixture to a 9-inch oval or square baking dish. Sprinkle with the provolone. Bake on the top oven rack until hot and bubbling and the cheese turns golden, about 15 minutes. Remove from the oven and let sit for 5 minutes.
Garnish with the fresh basil sprigs if using and serve.

Nutrition Facts : Calories 346 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 7 milligrams, Sodium 725 milligrams, Carbohydrate 56 grams, Fiber 8 grams, Protein 10 grams, Sugar 5 grams

BASIC ITALIAN EGGPLANT STEW

Basic Italian Eggplant Stew image

I made this as an alternative to higher calorie pasta dishes. This is easy to do in the oven or the crockpot. If done in the crockpot, expect the eggplant to become very soft and almost melt away into the stew. Please follow all the directions to prep the eggplant or this will not turn out well.

Provided by MandAs

Categories Stew

Time 2h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

Ingredients

2 large eggplants
2 tablespoons salt
1 tablespoon lemon juice
1 (28 ounce) can tomato sauce
8 ounces lean ground turkey
1 large onion, chopped
1 tablespoon italian seasoning
black pepper

Steps:

Cube the eggplant and toss with lemon juice promptly to prevent browning. Toss cubes with salt and leave to rest in a strainer for 30 to 60 minutes.
While the cubes rest, brown the ground turkey and onions in a large deep pan. Add the tomato sauce, Italian seasoning, and pepper to the pot and simmer over low heat.
Rinse the cubes very well and press them firmly with paper towels to remove as much liquid as possible.
Combine eggplant with the sauce and cook for 20-30 minutes over medium-low heat. The longer you cook the stew, the softer the eggplant will become.
The mixture can also be baked in the oven at 375 degrees for 5-40 minutes or on low in the crockpot for 4 to 6 hours.

EASY SAUTEED ITALIAN EGGPLANT

Easy Sauteed Italian Eggplant image

Sliced Italian eggplant is sauteed, using balsamic vinaigrette for flavor. Easy, quick, and flavorful. Makes two servings as a side dish or one as an entree.

Provided by RMACKNIGHT

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

1 medium Italian eggplant
2 tablespoons balsamic vinaigrette dressing, divided
salt and ground black pepper to taste
nonstick cooking spray
1 tablespoon chopped onion
2 cloves garlic, chopped

Steps:

Cut eggplant into thin slices. Drizzle slices on one side with 1 tablespoon balsamic vinaigrette and season with salt and pepper.
Spray a large saucepan with nonstick spray and heat over low heat. Place eggplant in the pan, seasoned-sides down, in a single layer. Drizzle remaining vinaigrette over the exposed sides. Add onion and garlic. Cover and cook until eggplant slices are lightly browned and tender, about 5 minutes per side.

Nutrition Facts : Calories 117.2 calories, Carbohydrate 18.6 g, Fat 5 g, Fiber 9.4 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 181.2 mg, Sugar 7.1 g

ITALIAN VEGETABLE STEW

Italian Vegetable Stew image

This recipe came from a September 1996 issue of Woman's Day magazine, tweaked just a bit. It's so easy to make and so healthy - great when you want a hearty meatless meal!

Provided by loof751

Categories Stew

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 ounces green beans (fresh)
1 onion
3 garlic cloves
1 small eggplant
2 large zucchini (or yellow squash)
2 bell peppers (red or green or 1 of each)
1 large baking potato
12 ounces tomato sauce
1/4 cup olive oil
1 teaspoon salt
1 teaspoon italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
parmesan cheese, for topping

Steps:

Trim green beans and cut in half. Slice the onions and peppers. Mince the garlic. Cut the eggplant and zucchini into 1" chunks. Peel the potato and cut into 1/2" chunks.
Put the green beans, onions, and garlic in a large crock pot.
Mix eggplant, zucchini, peppers, potatoes, tomato sauce, olive oil, salt, Italian seasoning, and crushed red pepper in a large bowl. Add to crock pot.
Cover and cook on low 8 hours, or high 4 hours.
Serve topped with Parmesan cheese.

Nutrition Facts : Calories 181.5, Fat 9.8, SaturatedFat 1.4, Sodium 702.5, Carbohydrate 22.7, Fiber 7.3, Sugar 10.2, Protein 4.6

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