Eggplant Potato Tomato Stew Recipe By Tasty

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EGGPLANT AND POTATO STEW WITH CUMIN



Eggplant and Potato Stew With Cumin image

Make and share this Eggplant and Potato Stew With Cumin recipe from Food.com.

Provided by eyeknit

Categories     Stew

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

1 eggplant, firm, weighing about 1 . 5 pounds
4 large garlic cloves, thinly sliced
3 small russet potatoes or 3 small red potatoes
2 teaspoons cumin seeds
3 tablespoons peanut oil or 3 tablespoons safflower oil
1 bay leaf
1 large yellow onion, cut into 1/2 inch squares
1 tablespoon fresh ginger, grated
1 cup canned tomato, chopped
1/2 cup water or 1/2 cup juice from the tomatoes
salt
1/2 cup plain yogurt
2 tablespoons fresh cilantro, chopped
fresh cilantro leaves, left whole (to garnish)

Steps:

  • Preheat oven to 375 degrees F.
  • Cut several slits in the eggplant, stuff with sliced garlic.
  • Bake the eggplant and potatoes on cookie sheet until eggplant is shriveled and potatoes are done, about an hour.
  • When vegetables cool enough to handle, peel the eggplant and chop the flesh into large pieces.
  • Cut potatoes, with skins, into 1/2 inch chunks.
  • Roast cumin seeds in dry skillet until you can smell them, about 10 seconds. Grind half into a powder and set aside whole for garnish.
  • In large heavy pan, heat the oil with the bay leaf. When it is hot, add the onion, ground cumin, and ginger.
  • Cook, stirring frequently, until onions are lightly colored, 12 to 15 minutes. Add the eggplant, potato, tomato and the liquid and gently combine with the onions.
  • Season with salt.
  • Cook over medium heat until the whole stew is thoroughly warmed and cooked.
  • Stir in the yogurt and chopped cilantro, leaving marbled streaks throughout, and garnish with the whole cumin seeds and the cilantro leaves.

EGGPLANT AND TOMATO STEW IN THE CROCK POT



Eggplant and Tomato Stew in the Crock Pot image

The combination of eggplant, tomatoes and beans is classic to the cuisines of many different countries. This recipe is easily made in the crock pot and is truly delicious served with some rice or couscous. You could add some spicy sliced sausage if you felt the need to add meat.

Provided by Geema

Categories     Stew

Time 8h25m

Yield 6 serving(s)

Number Of Ingredients 16

1 medium eggplant, peeled and cut into 1/2 inch cubes
2 cups chopped tomatoes
1 1/2 cups sliced carrots
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 cup onion
1 cup sliced celery
3 garlic cloves, minced
3 cups vegetable broth
1 (6 ounce) can Italian-style tomato paste
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon crushed red pepper flakes
1 bay leaf

Steps:

  • Combine all ingredients in crock pot.
  • Cover and cook on low heat for 8-9 hours.
  • Discard bay leaf before serving with some brown rice or fluffy couscous or polenta.

Nutrition Facts : Calories 216.7, Fat 1.8, SaturatedFat 0.2, Sodium 785.9, Carbohydrate 43.5, Fiber 12.3, Sugar 9.8, Protein 10.1

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