Stew with Eggplant and Capers

Johana

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Hearty eggplant stew with capers and herbs for a balanced plant-forward dish.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Course: Appetizer, Main Course, Side Dish

Cuisine: Mediterranean

Calories: 118

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

1 eggplant cubed
2 tablespoons olive oil
1 small onion chopped
2 garlic cloves minced
1 cup diced tomatoes
1 tablespoon capers
2 cups vegetable broth
1 teaspoon dried oregano
Salt to taste
Black pepper to taste
2 tablespoons fresh parsley chopped

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Equipment

5 Quart Pot

$29.25

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05/27/2026 08:00 pm GMT

soup pot with lid

Cooking Instructions

Heat olive oil in a pot over medium heat.
Add chopped onion and cook until soft.
Stir in garlic and cook briefly.
Add eggplant and cook until slightly softened.
Add diced tomatoes and mix well.
Stir in capers and oregano.
Pour in vegetable broth.
Bring to a boil, then reduce heat.
Simmer for 25-30 minutes until eggplant is tender.
Season with salt and black pepper.
Garnish with fresh parsley before serving.

Nutrition

Calories: 118kcalCarbohydrates: 13gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 536mgPotassium: 425mgFiber: 5gSugar: 7gVitamin A: 527IUVitamin C: 13mgCalcium: 47mgIron: 1mg

Notes

Cut eggplant evenly for consistent cooking.
Rinse capers if too salty.
Serve warm for best flavor.

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