Beefy Eggplant Stew
Fuel your muscles with this hearty and healthy Beefy Eggplant Stew! Packed with lean protein and fiber-rich vegetables, this delicious one-pot meal is perfect for building strength and satisfying your cravings. Simple to make and incredibly flavorful, it's a staple for any fitness enthusiast.
Preparation
1
Dice the eggplant into 1-inch cubes. If desired, sprinkle with salt and let sit for 15 minutes to draw out moisture, then pat dry.
2
Chop the onion and bell pepper. Mince the garlic cloves.
3
Heat olive oil in a large pot or Dutch oven over medium-high heat.
4
Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
5
Add the chopped onion, bell pepper, and minced garlic to the pot. Cook for 5-7 minutes until vegetables soften.
6
Stir in the diced eggplant and cook for another 5 minutes, stirring occasionally.
7
Pour in the canned diced tomatoes (undrained) and beef broth. Add dried oregano, salt, and black pepper.
8
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the eggplant is tender and the flavors have melded. Stir occasionally to prevent sticking.
9
Taste and adjust seasoning if needed. Serve hot.
Nutrational Values per serving
83
kcal
7g
protein
4g
carbs
4g
fat