Eggplant and Tomato Stew

This Eggplant and Tomato Stew is a hearty and flavorful low-carb Italian dish that showcases the vibrant flavors of fresh vegetables. Perfectly seasoned and simmered to perfection, it's a wholesome option for a comforting dinner.

Ingredients

• Eggplant - 300 grams, diced
• Cherry tomatoes - 200 grams, halved
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Olive oil - 2 tablespoons
• Vegetable broth - 250 ml
• Fresh basil - 10 grams, chopped
• Oregano - 1 teaspoon, dried
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
3. Stir in the diced eggplant and cook for another 5-7 minutes, until the eggplant starts to soften.
4. Add the halved cherry tomatoes, vegetable broth, dried oregano, salt, and black pepper.
5. Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the stew thickens and the flavors meld.
6. Stir in the chopped fresh basil before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 12 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 240 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes and eggplant, which may help reduce inflammation.
• Low in carbs, making it suitable for low-carb diets.

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