Eggplant and Tomato Stew with Quinoa

Eggplant and Tomato Stew with Quinoa is a delicious and healthy dish that is perfect for any meal. This vegan and gluten-free recipe is packed with flavor and nutrients, making it a great choice for those who are looking for a healthy and satisfying meal.

To make this Eggplant and Tomato Stew with Quinoa, you will need the following ingredients:

- 1 large eggplant, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Olive oil for cooking

To start, heat some olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté until the onion is translucent. Add the diced eggplant and continue to sauté until the eggplant is tender.
Next, add the can of diced tomatoes, dried oregano, and dried basil to the pot. Stir to combine and let the mixture simmer for a few minutes.
Add the quinoa and vegetable broth to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the quinoa is cooked and the stew has thickened.
Season the stew with salt and pepper to taste, and serve hot.
This Eggplant and Tomato Stew with Quinoa is a hearty and flavorful dish that is perfect for any occasion. The combination of tender eggplant, juicy tomatoes, and nutty quinoa creates a delicious and satisfying meal that is sure to please.
Type of dish: Vegan Stew

Main ingredients:

- Eggplant
- Tomato
- Quinoa