Eggplant stew

Still haven’t tried Eggplant Stew? If not, you’re definitely missing out on one of the most delicious dishes ever! Today’s recipe is super easy and quick to prep. Ready in under than 20 minutes!

Let’s start with the ingredients:

Eggplant, sliced
Onion, chopped, 1\2
Carrots, shredded, 2
Corn starch & water, 1 tbsp.
Soy sauce, 1 tbsp.
Maple syrup, 1 tbsp.
Tomato puree, 1 tbsp.
Olive oil for frying

Let’s get into it:

Start by Slicing the eggplant into small pieces, then shred the carrots.
To prep the sauce, first add some water to 1 tbsp. of corn starch and mix them. This step is important in order to prevent any clumps. Now, add tomato pure, maple syrup, soy sauce then set it aside.

Over medium heat use a pan covered with some olive oil to cook the onions. Then, add sliced eggplant and turn up the heat so eggplant gains a beautiful crisp.

Now, add shredded carrots. Finally add a cup of water and the sauce we made earlier. Let it simmer for 6-7 minutes or till thick at medium heat.
 Sprinkle some salt&pepper.
Serve the eggplant stew with cooked rice and garnish it with parsley.
 Enjoy your meal!