Eggplant and Tomato Stew
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients
1 medium eggplant, diced
2 medium tomatoes, chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 bell pepper (any color), diced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 tablespoons olive oil
Fresh basil leaves for garnish 
Instructions
Begin by preparing all the vegetables. Dice the eggplant, chop the tomatoes, finely chop the onion, and dice the bell pepper. Mince the garlic and set aside.
Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to avoid burning.
Incorporate the diced eggplant into the skillet and cook for about 5-7 minutes, stirring occasionally. The eggplant should begin to soften and become slightly golden.
Add the diced bell pepper and chopped tomatoes to the skillet. Stir everything together and let it cook for another 10 minutes, allowing the flavors to meld and the tomatoes to break down.
Season the stew with dried oregano, dried basil, salt, and pepper. Stir well to ensure the spices are evenly distributed.
Simmer the stew for an additional 5-10 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.
Remove the skillet from heat and let it cool for a couple of minutes. Serve the stew warm, garnished with fresh basil leaves for added flavor and presentation.
This eggplant and tomato stew is a nutritious and satisfying option, rich in fiber and packed with vitamins, making it an excellent diabetic-friendly meal. Enjoy!
