Spicy Eggplant and Potato Stew

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* Exported from MasterCook *

 

Spicy Eggplant and Potato Stew

 

Recipe By : Some Like It Hot - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews Vegan

 

Amount Measure Ingredient -- Preparation Method

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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 can tomatoes -- (28 ounce) 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.

 

 

 

 

 

 

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NOTES : From the Net