This rich and hearty stew features tender eggplant, creamy potatoes, and juicy tomatoes in a fragrant, aromatic broth. It's a comforting and satisfying meal that's perfect for any occasion.

Quick Info

⏱️ 100 min • 🍽️ 5 servings • ⭐ 96%

Nutrition

384 cal • 13g protein • 73g carbs • 6g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Dinner] • [Lunch] • [Sides]

Ingredients

• 4 medium Yukon Gold potatoes
• 2 medium eggplants, chopped
• 2 red bell peppers, seeded and chopped
• 5 tablespoons olive oil, divided
• 1 teaspoon salt, plus more to taste, divided
• ¾ teaspoon pepper, plus more to taste, divided
• 1 medium yellow onion, diced
• 1 tablespoon tomato paste
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 15-ounce can of chickpeas, drained and rinsed
• 3 medium beefsteak tomatoes, diced
• 1½ cups low-sodium vegetable broth
• Chopped parsley, for serving

Instructions Preview

1. Preheat the oven to 400ºF (200ºC).
2. With a sharp knife, score a ring around ea…
3. Drain the potatoes, and rinse with cold wa…

…and 10 more steps

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Recipe by: Rachel Gaewski • From: Tasty: Tasty Vegetarian