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🍲 Cozy Pepper and Eggplant Stew

112 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• 2 red bell peppers
• 2 yellow bell peppers
• 2 onions
• 2 garlic cloves
• 15 g pine nuts (1 tbsp)
• 2 tbsp olive oil
• 600 g peeled tomatoes (can)
• 300 ml vegetable broth
• salt
• pepper
• 10 g basil (0.5 bunch)
• 10 g chives (0.5 bunch)

Instructions

1. 1. Thoroughly wash the eggplants and peppers under running water.
2. 2. Remove the tough stems and seeds from the vegetables.
3. 3. Cut the eggplants and peppers into small, bite-sized cubes.
4. 4. Peel the onions and garlic.
5. 5. Slice the onions into thin strips.
6. 6. Finely chop the garlic.
7. 7. Roughly chop the pine nuts.
8. 8. Place the pine nuts in a pot without oil.
9. 9. Toast the pine nuts over medium heat for about one minute.
10. 10. Add some oil to the pot with the toasted pine nuts.
11. 11. Add the chopped onion and garlic to the hot oil.
12. 12. Sauté the onion and garlic mixture until it becomes soft and translucent.
13. 13. Add the prepared eggplant and pepper pieces to the pot.
14. 14. Sauté the vegetables for two minutes.
15. 15. Add the tomatoes and broth to the pot.
16. 16. Season the stew with salt and pepper to taste.
17. 17. Let the stew simmer over medium heat for about twenty minutes.
18. 18. Wash the fresh basil and chives under cold water.
19. 19. Shake the herbs dry.
20. 20. Finely chop the basil.
21. 21. Cut the chives into fine rings.
22. 22. Stir the chopped basil into the finished vegetables.
23. 23. Taste the stew one last time and adjust seasoning if needed.
24. 24. Divide the stew among six small bowls.
25. 25. Sprinkle each serving with the cut chive rings.

Nutrition per serving

• kcal: 112
• Protein: 5 g · Fett/Fat: 5 g · Carbs: 11 g