Spicy Eggplant and Potato Stew

2 tablespoons olive oil
1 large onion, chopped
1 teaspoon minced garlic
3 cups peeled and diced white potatoes (about 1 pound)
4 cups diced eggplant (1 medium)
1 jalapeño, seeded and minced
1/4 teaspoon paprika
1 28 ounce can tomatoes, drained and chopped
1 tablespoon low-sodium tamari
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried
1/2 teaspoon minced fresh oregano or 1/8 teaspoon dried
1/2 teaspoon ground fennel seeds
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
salt and freshly ground pepper

Heat the oil in a large saucepan over medium heat. Add the onion, garlic, potatoes, eggplant and jalapeño. Sprinkle the vegetables with the paprika, cover, and cook for about 5 minutes or until the vegetables begin to soften. Reduce the heat to low. Add the tomatoes, tamari, thyme, oregano, fennel, cumin, cayenne, and 2 cups water. Season with salt and pepper to taste. Cover and cook until the vegetables are tender, about 30 minutes, adding more water if necessary.

Serves 6.



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