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Homemade dinner
Eggplant with cabbage and potato stew

Eggplant, Cabbage, and Potato Stew

Very tasty, healthy, and incredibly simple! This eggplant, potato, and cabbage stew works as a standalone lunch or dinner, or as a side alongside meat. Because the vegetables are fried separately, the stew takes on an especially good flavor.

Pearl

Recipe author

Composition / ingredients

Servings:

Cabbage

500

Potatoes (medium)

Eggplant

300

Onion

Carrots (large, or 2 small)

Tomato paste

Vegetable oil

Salt

Ground black pepper

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 1 g

Fats 31 % 5 g

Carbohydrates 63 % 10 g

94 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make eggplant, cabbage, and potato stew? First, gather all the ingredients listed in the recipe. You can use tomato sauce in place of tomato paste. I usually use young cabbage for this recipe — its tender, crisp leaves keep the stew juicy.
Step 2:

Peel and rinse the carrots and onion. Grate the carrots on the coarse side of a grater or on a julienne slicer. Cut the onion in half, then cut each half into medium dice.
Step 3:

Remove any bruised outer leaves from the cabbage. Rinse the head and cut it into medium pieces — squares or strips, whichever you prefer.
Step 4:

Heat about a third of the oil in a Dutch oven. Add the onion and carrot and cook, stirring now and then, until the onion turns golden.
Step 5:

Add the cabbage to the pot. Stirring, cook everything together over medium heat for about 10–15 minutes.
Step 6:

Rinse the eggplant and cut it into small cubes.
Step 7:

Peel and wash the potatoes and cut them into similar small pieces.
Step 8:

In a skillet, fry the eggplant in vegetable oil until golden and appetizing. Transfer to a paper towel to drain the excess oil.
Step 9:

In a separate skillet, fry the potatoes in the remaining oil. Turn the heat up high and, stirring constantly, cook until a crisp golden crust forms.
Step 10:

Add the tomato paste to the pot with the cabbage. Pour in half a cup of water, stir everything together, and simmer over medium heat for about 10–15 minutes. Add more water if you'd like a soupier stew.
Step 11:

Add the potatoes to the pot.
Step 12:

Then add the eggplant. Salt the dish and sprinkle in your favorite spices. I used dried thyme, garlic powder, and a vegetable seasoning blend. Stir everything together, lower the heat to moderate, and simmer the vegetables, covered, for another 5–10 minutes.
Step 13:

Sprinkle the finished stew with ground pepper and garnish with fresh herbs if you like.

Some varieties of eggplant are bitter. In that case, soak the cut eggplant in salted water for a while — the salt draws out the bitterness, and eggplant that's been soaked also absorbs much less oil when fried. Enjoy!
Note that you don't always need to draw out bitterness — young eggplant usually isn't bitter, and neither are some special varieties.
If you use a pre-made spice blend, be sure to read the ingredient list on the package. These blends often already contain salt, so keep that in mind or you risk over-salting the dish.
Oils are only healthy up to a point — their smoke point, where the oil starts to burn and form harmful compounds. For how to pick the right frying temperature and the best oil for the job, see our guide.