Saturday, May 20, 2017

Eggplant with Mushrooms, Peppers, and Tomatoes


Looking for an healthy low calorie/low carb vegetable side dish?
Everyone really enjoyed this simple eggplant medley at a family dinner the other night. 

We eat a cooked vegetable every night with dinner, but I usually make an isolated vegetable like just string beans, beets, or zucchini. Tonight, I decided to make a quick and easy vegetable stew using eggplant, mushrooms, red peppers and cherry tomatoes.

It took only about 20 minutes to cook,  but it tasted really special. 

I've been on an eggplant kick lately. Last week I made my chunky eggplant sauce for zucchini pasta. This week I felt like having eggplant, but I did not want it to be a strong tomato base.  So, I just cooked up the four vegetables in a saucepan until the eggplant was tender. The mushrooms gave off just enough liquid to make it a little bit saucy like what I'm calling a stew.





We ate it as a side dish; If you add cooked chickpeas to it, it could be a vegan entree. 
Regardless, of course "my stew" meets gluten free, vegan, and Paleo standards.

I only used one of the eggplants for this recipe

There is not much to say except that this overly simple recipe was tasty, nutritious, and easy! 
End of story.

This recipe serves four as a side.

Author: Judee Algazi from Gluten Free A-Z Blog
Prep: 10-15 minutes ( depends how fast you peel and cut) 
Cook Time: 20 minutes

Ingredients: 
1 large eggplant, peeled and chopped into chunks
6 mini red or yellow peppers ( or 1 regular red or yellow pepper) , chopped or sliced 
4 cloves garlic , pressed or chopped 
15 cherry tomatoes, cut in half
8 whole white mushrooms, sliced
olive oil spray
optional: add a little kick with some ground red pepper

Directions: 

Spray a 6 quart saucepan with olive oil spray. Add the garlic, chopped peppers, and cherry tomatoes. Sautee for 1 minute and add the chunks of eggplant. Spray the eggplant with olive oil spray and toss with the other vegetables in the pot. Cook covered on low, stirring frequently. After about 10 minutes add the sliced mushrooms and continue to cook and stir until the eggplant is tender. Remove and serve. 

My Notes: 
1. You could eat this over Basmati rice
2. Add cooked chickpeas to make it an entree
3. It was delicious just the way it is



10 comments:

  1. I am so into veggie cooking right now. Love this recipe!

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    Replies
    1. It is simple but really tastes awesome!

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  2. This was so delicious!!!!! Such simple ingredients, but the flavors together were so yummy. I am making it again!!! Thanks so much for sharing.

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    1. It is amazing how just a few simple ingredients can mingle into something special.

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  3. I like the idea of eggplant sauce (we call it ajvar ) over zucchini.

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    1. I know the eggplant sauce over zucchini is my absolute favorite way to eat my sprialized vegetable

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  4. Delicious recipes, Judee - and with so much potential too! I love the idea of turning your Eggplant with Mushrooms and Peppers into a main course with chickpeas. Thank you so much for being a part of Hearth and Soul. Sharing on our Hearth and Soul Facebook page tomorrow afternoon. Have a lovely weekend!

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    1. Hi April,
      This was one of those recipes that tasted amazing but photographed just so so .. I'm glad you could see the potential and thanks for your comment.

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  5. Thanks so much for sharing your awesome post with us at Full Plate Thursday! Hope you are having a great week and come back to see us real soon.
    Miz Helen

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    Replies
    1. Miz Helen,
      I always enjoy your weekly party. Thank you for hosting each week and I am glad to participate.

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Thank you for your comment - I love the feedback and interaction

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