{"id":835,"date":"2021-11-10T13:14:58","date_gmt":"2021-11-10T18:14:58","guid":{"rendered":"https:\/\/scarytaskbar.com\/recipes\/?p=835"},"modified":"2023-11-06T10:20:39","modified_gmt":"2023-11-06T15:20:39","slug":"eggplant-stew","status":"publish","type":"post","link":"https:\/\/scarytaskbar.com\/recipes\/2021\/11\/10\/eggplant-stew\/","title":{"rendered":"Eggplant Stew"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

Refer to this table for cooking times, for your preferred cooking method:<\/p>\n\n\n\n

Method<\/td>Heat Setting<\/td>Time<\/td>Release Type<\/td><\/tr><\/thead>
Stovetop<\/td>Simmer, covered, stirring occasionally<\/td>90 Minutes<\/td> <\/td><\/tr>
Slow cooker<\/td>Low<\/td>8-10 Hours<\/td> <\/td><\/tr>
High<\/td>4-6 Hours<\/td> <\/td><\/tr>
Pressure cooker (8 QT)<\/td>High pressure<\/td>20 Minutes<\/td>Quick release<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n
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Eggplant Stew<\/h2>Recipe by April Russo<\/span>
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  • <\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/span><\/li><\/ul>0.0<\/span> from 0<\/span> votes<\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div><\/div>Course: Dinner<\/mark><\/span>Cuisine: Italian<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
    <\/span>Servings<\/span>

    6<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    15<\/p>minutes<\/span><\/div>

    <\/span>Stovetop cooking time<\/span>

    90<\/p>minutes<\/span><\/div>

    <\/span>Slow cooker cooking time<\/span>

    4-6 or 8-10<\/p>hours<\/span><\/div>

    <\/span>Pressure cooker cooking time<\/span>

    20<\/p>minutes<\/span><\/div><\/div><\/div>

    An eggplant stew that can be customized to fit many diet plans.<\/p>

    Ingredients<\/h3>
    • <\/span>

      2 28-oz cans of diced tomatoes<\/span><\/p><\/li>

    • <\/span>

      2 cans water<\/span><\/p><\/li>

    • <\/span>

      2 8-oz cans mushrooms, stems and pieces (do not drain!)<\/span><\/p><\/li>

    • <\/span>

      4-5 tsp Italian seasoning<\/span><\/p><\/li>

    • <\/span>

      1 tsp crushed red pepper flakes<\/span><\/p><\/li>

    • <\/span>

      1\/4 cup jarred garlic (minced or chopped)<\/span><\/p><\/li>

    • <\/span>

      1.5 LBS boneless beef cubes (chuck or round) (optional)<\/span><\/p><\/li>

    • <\/span>

      1 large Spanish onion, cut up<\/span><\/p><\/li>

    • <\/span>

      1 large green bell pepper, cut up<\/span><\/p><\/li>

    • <\/span>

      1 large red bell pepper, cut up<\/span><\/p><\/li>

    • <\/span>

      1 large eggplant, cubed (leave the skin on)<\/span><\/p><\/li>

    • <\/span>

      1 zucchini, cubed (leave the skin on)<\/span><\/p><\/li>

    • <\/span>

      2 12-oz cans tomato paste<\/span><\/p><\/li><\/ul><\/div>

      Directions<\/h3>
      • Combine all ingredients, except the tomato paste, and stir to evenly distribute the seasonings.<\/li>
      • Cook according to the table above.<\/li>
      • Add the tomato paste and stir to combine thoroughly. The longer you stir it, the better it will be. So, don\u2019t be in a hurry.<\/li>
      • Serve over rice, pasta, potatoes, or bread bowls, if desired.<\/li><\/ul><\/div>