The Pioneer Woman Tasty Kitchen
Profile Photo

Aunt Kathy’s Eggplant Stew

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Hearty and filling dinner.

Ingredients

  • 3 whole Big Eggplants, Quartered
  • 4 whole Small Zucchinis, Cut In Big Chunks
  • 2 whole Peppers, Quartered
  • 2 whole Onions, Thick Sliced
  • 1 whole Big Tomato, Thick Sliced
  • 1 can (about 16 Oz. Size) Chopped Tomatoes
  • Olive Oil, As Needed
  • Salt And Pepper
  • ¼ cups Parsley Or Cilantro, Chopped

Preparation

Cut all the veggies in quarters or big chunks. Slice the tomatoes and chop the herbs.

Lightly fry vegetables for about 5 minutes in a cast iron skillet (or regular one will do just fine). Use oil abundantly, the eggplants will soak up a lot of the oil. Set aside in a colander with a plate underneath to collect the oil.

In the same skillet, add some more olive oil as needed. Return onion wedges to the skillet and saute for 1–2 minutes. Add tomato slices and saute for 2 more minutes.

Add chopped tomatoes and simmer for 2 minutes. If sauce is too thick, add 1/4 cup of water. Simmer sauce for about 5 minutes, then add the chopped herbs at the last minute.

Take the skillet off heat. Remove almost 2/3 of the sauce and put aside. Spread the remainder to cover the bottom of the skillet (if you are using a baking dish, spread 1/3 of the sauce on the bottom of the baking dish).

Add all the veggies on top and tuck them in nice and tight. Pour the rest of the sauce on top and sprinkle with more herbs. Place stew in the oven for 35–40 minutes at 210ºC (410ºF) or until nicely browned on top.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Chicken Parmesan Casserole
Profile Photo by Beth Pierce in Main Courses
Delectable Chicken Parmesan Casserole combines crispy panko breaded chicken bites, pasta,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Sheet Pan Za’atar Chicken Thighs
Profile Photo by Taylor Kiser in Main Courses
A low carb, paleo and whole30 easy dinner with bold flavor!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Baked Salmon Patties
Profile Photo by Low Carb with Jennifer in Main Courses
These salmon patties are so full of flavor! I give instructions...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 9 Level: Easy


Low-carb Stuffed Peppers
Profile Photo by Low Carb with Jennifer in Main Courses
These low carb stuffed peppers are filled with delicious cauliflower rice,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Intermediate


Deconstructed Stuffed Peppers
Profile Photo by Christy @ Sunsets on the Side in Main Courses
Red and green bell peppers, onions, and lean ground beef simmer...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy