Vegan Eggplant and Tomato Stew Recipe

Vegan Eggplant and Tomato Stew Recipe
4 Servings, 1 cup per serving | 2 Weight Watchers PointsPlus per serving*


  • 2 onions, diced
  • 1 large red pepper, chopped
  • 1 medium eggplant, diced
  • 28oz. can diced tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon ginger
  • 1 bunch of cilantro, chopped
  • salt to taste


  1. Saute onions and red pepper over medium heat in a large sauce pan for 10 minutes. Add water 1 to 2 tablespoons at a time to keep from sticking to the pan.
  2. Add the eggplant, tomatoes, ginger, and cumin. Cook until the eggplant is tender, about 15 minutes.
  3. Season with salt and garnish with cilantro.

Tastes great along with a serving of jasmine rice, but be sure to track additional PPVs!

*P+ calculated using the recipe builder on

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