A few weeks back I found myself with an eggplant in the fridge and not much else. So I cubed it, steamed it, tossed it with marinara sauce, and served it alongside microwaved sweet potatoes. ‘Cause that’s what was on hand.
Surprisingly, though, the eggplant and sweet potato went together nicely. Which got me thinking: How about an eggplant and sweet potato stew? With warm Moroccan spices, perfect for fall?
A couple of weeks in experiment mode, and this satisfying stew was the result.
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Easy Spiced Eggplant and Sweet Potato Stew
This stew is simple to put together and makes your house smell divine. Delicious over millet, quinoa, or brown rice.
Ingredients
- 2 large sweet potatoes peeled and cut into ¾-inch cubes
- 2 cloves garlic pressed
- 1 large eggplant peeled and cut into 1-inch cubes
- 2 ½ c tomato juice no salt added
- ½ c apple juice or water
- 2 medium tomatoes diced
- 2 tsp cumin
- 1 tsp cinnamon
- ¼ tsp turmeric
- ¼ tsp coriander optional
- salt to taste
- fresh parsley to garnish optional
Instructions
- Combine sweet potato, garlic, eggplant, and juices. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes covered.
- Add tomatoes and spices, and simmer an additional 25 minutes partially covered, until sweet potatoes are tender. (Be sure to stir occasionally.)
- Salt to taste and garnish with fresh parsley if desired.
Notes
Nutrition facts calculated using 1/2 tsp added salt.
Nutrition
Calories: 234kcalCarbohydrates: 54gProtein: 6gFat: 1gSaturated Fat: 0.1gSodium: 408mgPotassium: 1043mgFiber: 11gSugar: 20gVitamin C: 122mgCalcium: 103mgIron: 3mg
Tried this recipe?Let us know how it was!
What’s your favorite stew for fall? What are your tricks for making it healthy—and delicious?
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I'm Lee, an RD thriving on a healthy plant based diet.
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