You can make this stew with or without meat, simmered on the stove top, in a slow cooker, or even in an 8-quart pressure cooker (Instant Pot). You can feed a lot of hungry people with this one, and even more if you stretch it with rice, pasta, potatoes, or bread bowls.
Refer to this table for cooking times, for your preferred cooking method:
| Method | Heat Setting | Time | Release Type |
| Stovetop | Simmer, covered, stirring occasionally | 90 Minutes | |
| Slow cooker | Low | 8-10 Hours | |
| High | 4-6 Hours | ||
| Pressure cooker (8 QT) | High pressure | 20 Minutes | Quick release |
6
servings15
minutes90
minutes4-6 or 8-10
hours20
minutesAn eggplant stew that can be customized to fit many diet plans.
Ingredients
2 28-oz cans of diced tomatoes
2 cans water
2 8-oz cans mushrooms, stems and pieces (do not drain!)
4-5 tsp Italian seasoning
1 tsp crushed red pepper flakes
1/4 cup jarred garlic (minced or chopped)
1.5 LBS boneless beef cubes (chuck or round) (optional)
1 large Spanish onion, cut up
1 large green bell pepper, cut up
1 large red bell pepper, cut up
1 large eggplant, cubed (leave the skin on)
1 zucchini, cubed (leave the skin on)
2 12-oz cans tomato paste
Directions
- Combine all ingredients, except the tomato paste, and stir to evenly distribute the seasonings.
- Cook according to the table above.
- Add the tomato paste and stir to combine thoroughly. The longer you stir it, the better it will be. So, don’t be in a hurry.
- Serve over rice, pasta, potatoes, or bread bowls, if desired.
