Easy Eggplant and Potato Vegetable Stew

Ingredients

• 4 medium white potatoes
• 1 small eggplant, cubed
• 2 tablespoons olive oil
• 1 teaspoon Italian seasonings
• 1 small white onion, finely chopped
• 1 tablespoon tomato paste
• 4 medium tomatoes, chopped
• 1 can organic chickpeas
• 1 cup water or vegetable stock
• salt and pepper, to taste
• fresh parsley, for serving

Method

1. Preheat oven to 180°C and line a baking tray with parchment paper. Cook potatoes for 10 minutes in boiling water. Drain and let cool. In a bowl toss eggplant cubes with 1 tablespoon of olive oil and Italian seasonings until evenly coated. Arrange on the prepared baking tray and bake for 10-12 minutes until crispy brown.
2. After the potatoes are cooled down, peeled them and cut into cubes. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add onions and cook for 5 minutes or until golden. Add tomato paste and tomatoes, cook for 5 minutes. Add in potato and eggplant cubes, mix to combine. Add in chickpeas and water/stock. Cover the pot and cook for 20-25 minutes or until potatoes are soft. Serve warm garnished with fresh parsley. Enjoy!

Nutrition Facts