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Eggplant Potato Tomato Stew

Rachel Gaewski
  • minutes
  • Serves 5

INGREDIENTS

3

Beefsteak tomatoes, medium

1 15 ounce can

Chickpeas

2

Eggplants, medium

3 cloves

Garlic

1

Parsley

2

Red bell peppers

1

Yellow onion, medium

4

Yukon gold potatoes, medium

1 tbsp

Tomato paste

1 1/2 cups

Vegetable broth, low-sodium

1 tsp

Paprika, smoked

3/4 tsp

Pepper

1 tsp

Salt

5 tbsp

Olive oil