Mediterranean eggplant and olive stew
6
Points® value
Total Time
1 hr 5 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Easy
This warming vegetable-packed stew offers a mix of savoury flavours with a hit of sweet. Eggplant is a wonderful base for vegetarian meals like this one, adding heft and something wonderful to bite into. It’s firm, but it has a spongy texture as well as a mild flavour that readily soaks up the flavours of the ingredients it is cooked with. When buying eggplant, choose one that feels heavy for its size, the skin should be smooth and shiny, and it should feel firm without any soft spots. The olives and raisins respectively add the ideal mix of brininess and sweetness. For the olives, Castelvetrano would be wonderful, but you could also use kalamatas.
Ingredients
Canola oil
2 tsp(s)
Onion
2 medium, sliced
Garlic
4 clove(s), large, minced
Cinnamon sticks
1 item(s)
Ground cumin
½ tsp(s)
Ground ginger
¼ tsp(s)
Vegetable broth
3½ cup(s)
Canned diced tomatoes
14½ oz
Table salt
¾ tsp(s)
Black pepper
¼ tsp(s)
Eggplant
1 large, cut into 1-inch cubes
Olives
2⅓ oz, 1/2 cup, pitted green variety, coarsely chopped
Golden seedless raisins
2 tbsp(s)
Uncooked whole wheat couscous
1 cup(s)