A few weeks back I found myself with an eggplant in the fridge and not much else. So I cubed it, steamed it, tossed it with marinara sauce, and served it alongside microwaved sweet potatoes. ‘Cause that’s what was on hand.
Surprisingly, though, the eggplant and sweet potato went together nicely. Which got me thinking: How about an eggplant and sweet potato stew? With warm Moroccan spices, perfect for fall?
- 2 large sweet potatoes, peeled and cut into ¾-inch cubes
- 2 cloves garlic, pressed
- 1 large eggplant, peeled and cut into 1-inch cubes
- 2 ½ c tomato juice (no salt added)
- ½ c apple juice (or water)
- 2 medium tomatoes, diced
- 2 tsp cumin
- 1 tsp cinnamon
- ¼ tsp turmeric
- ¼ tsp coriander (optional)
- salt to taste
- fresh parsley to garnish (optional)
- Combine sweet potato, garlic, eggplant, and juices. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes covered.
- Add tomatoes and spices, and simmer an additional 25 minutes partially covered, until sweet potatoes are tender. (Be sure to stir occasionally.)
- Salt to taste and garnish with fresh parsley if desired.
What’s your favorite stew for fall? What are your tricks for making it healthy—and delicious?