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Photo: Will Dickey
Active Time:20 minsTotal Time:45 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:45 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil, divided1(20-ounce) globe eggplant, cut into 1/2-inch pieces1(16 ounce) packagesliced cremini mushrooms2red bell peppers, roughly chopped1mediumyellow onion, roughly chopped3cloves garlic, minced1tablespoonchopped fresh thyme½teaspoonsmoked paprika14cupswater1(15 ounce) cancrushed tomatoes1(12-ounce) russet potato, peeled and cut into 1/2-inch pieces1 ½tablespoonsreduced-sodium tamari or soy sauce (see Tip)½teaspoonsalt8ouncesfresh green beans, cut into 1-inch pieces1 - 3tablespoonsred-wine vinegarChopped fresh flat-leaf parsley for garnish
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil, divided
1(20-ounce) globe eggplant, cut into 1/2-inch pieces
1(16 ounce) packagesliced cremini mushrooms
2red bell peppers, roughly chopped
1mediumyellow onion, roughly chopped
3cloves garlic, minced
1tablespoonchopped fresh thyme
½teaspoonsmoked paprika
14cupswater
1(15 ounce) cancrushed tomatoes
1(12-ounce) russet potato, peeled and cut into 1/2-inch pieces
1 ½tablespoonsreduced-sodium tamari or soy sauce (see Tip)
½teaspoonsalt
8ouncesfresh green beans, cut into 1-inch pieces
1 - 3tablespoonsred-wine vinegar
Chopped fresh flat-leaf parsley for garnish
DirectionsHeat 1 tablespoon oil in a large pot over medium-high heat. Add eggplant; cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes. Use a slotted spoon to transfer the eggplant to a medium bowl.Add another 1 tablespoon oil to the pot. Add mushrooms; cook, stirring frequently, until softened, 6 to 7 minutes. Use the slotted spoon to transfer the mushrooms to the bowl with the eggplant.Add the remaining 1 tablespoon oil to the pot. Add bell peppers and onion; cook over medium-high heat, stirring occasionally, until mostly softened, 3 to 4 minutes. Add garlic, thyme and paprika; cook, stirring constantly, until fragrant, about 1 minute. Add water, crushed tomatoes, potato, tamari (or soy sauce) and salt. Stir in the cooked eggplant and mushrooms; bring to a boil. Reduce heat to medium-low to maintain a low simmer. Cover and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Increase heat to medium-high and add green beans; cook, stirring occasionally, until just tender, about 5 minutes. Remove from heat and stir in vinegar to taste, 1 tablespoon at a time. Garnish with parsley, if desired.TipPeople with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.To make aheadRefrigerate in an airtight container for up to 1 week or freeze for up to 3 months.Originally appeared: EatingWell.com, August 2021
Directions
Heat 1 tablespoon oil in a large pot over medium-high heat. Add eggplant; cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes. Use a slotted spoon to transfer the eggplant to a medium bowl.Add another 1 tablespoon oil to the pot. Add mushrooms; cook, stirring frequently, until softened, 6 to 7 minutes. Use the slotted spoon to transfer the mushrooms to the bowl with the eggplant.Add the remaining 1 tablespoon oil to the pot. Add bell peppers and onion; cook over medium-high heat, stirring occasionally, until mostly softened, 3 to 4 minutes. Add garlic, thyme and paprika; cook, stirring constantly, until fragrant, about 1 minute. Add water, crushed tomatoes, potato, tamari (or soy sauce) and salt. Stir in the cooked eggplant and mushrooms; bring to a boil. Reduce heat to medium-low to maintain a low simmer. Cover and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Increase heat to medium-high and add green beans; cook, stirring occasionally, until just tender, about 5 minutes. Remove from heat and stir in vinegar to taste, 1 tablespoon at a time. Garnish with parsley, if desired.TipPeople with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.To make aheadRefrigerate in an airtight container for up to 1 week or freeze for up to 3 months.
Heat 1 tablespoon oil in a large pot over medium-high heat. Add eggplant; cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes. Use a slotted spoon to transfer the eggplant to a medium bowl.
Add another 1 tablespoon oil to the pot. Add mushrooms; cook, stirring frequently, until softened, 6 to 7 minutes. Use the slotted spoon to transfer the mushrooms to the bowl with the eggplant.
Add the remaining 1 tablespoon oil to the pot. Add bell peppers and onion; cook over medium-high heat, stirring occasionally, until mostly softened, 3 to 4 minutes. Add garlic, thyme and paprika; cook, stirring constantly, until fragrant, about 1 minute. Add water, crushed tomatoes, potato, tamari (or soy sauce) and salt. Stir in the cooked eggplant and mushrooms; bring to a boil. Reduce heat to medium-low to maintain a low simmer. Cover and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Increase heat to medium-high and add green beans; cook, stirring occasionally, until just tender, about 5 minutes. Remove from heat and stir in vinegar to taste, 1 tablespoon at a time. Garnish with parsley, if desired.
Tip
People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
To make ahead
Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.
Originally appeared: EatingWell.com, August 2021
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Nutrition Facts(per serving)209Calories7gFat32gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
