Eggplant & Pepper Stew

Name: Eggplant & Pepper Stew
Ingredients: 4 red peppers (roasted, peeled & diced); 2 onion (peeled & diced); 1 eggplant (peeled & diced); 1/2 cup garlic; 2 teaspoons cumin; 1 cup tomato sauce; 1 teaspoon ginger (peeled & diced); 1/2 cup fresh thyme; 1/2 teaspoon black peppercorns (ground); 1 teaspoon soy sauce, low sodium; 1/4 cup cilantro; 1 tablespoon chili powder; 4 cups couscous (cooked)

Written by Pritikin Chefs

0.8 min read

Eggplant & Pepper Stew

Chef Anthony's Eggplant and Pepper Stew is a guest favorite at the Pritikin Center. The eggplant adds a nutty flavor to this hearty stew.

Course: Lunch, Main Course, Main Dish, Vegetarian

Cuisine: Vegan, Vegetarian

Yield: people

Materials

4 red peppers roasted, peeled & diced
2 onion peeled & diced
1 eggplant peeled & diced
1/2 cup garlic
2 teaspoons cumin
1 cup tomato sauce
1 teaspoon ginger peeled & diced
1/2 cup fresh thyme
1/2 teaspoon black peppercorns ground
1 teaspoon soy sauce, low sodium
1/4 cup cilantro
1 tablespoon chili powder
4 cups couscous cooked

Instructions

In a large hot skillet brown eggplant. Add onion, garlic & peppers.
Cook for 4 minutes over medium heat.
Add remaining ingredients except couscous & cilantro.
Cook over low heat for 1 hour.
Add couscous & cilantro. Cook for 1 minute & serve.

recipe