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Eggplant Okra Stew : Crockpot

Eggplant Okra Stew : Crockpot This stew has an exotic flare, with lovely cinnamon and rosemary flavors. The okra and eggplant develop a similar succulent texture, without becoming sticky, because of the tomato sauce in the broth.

Serves 5-6.

Ingredients:

  • 1 c TVP nuggets or soy curls (textured vegetable/soy protein)
  • 1 medium globe eggplant
  • 2 Tbsp olive oil
  • 1 medium onion, sliced
  • 2 c vegetarian beef style broth
  • 1/4 tsp garlic powder
  • 1 c tomato sauce
  • 1 Tbsp red wine vinegar
  • 1 tsp honey
  • 1/2 tsp dry mint
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 1/4 tsp salt
  • 1/8 tsp cayenne
  • 1 large carrot, peeled and thinly sliced
  • 1-14 oz bag frozen okra
  • 2 Tbsp fresh parsley, minced (or 1 Tbsp dry parsley)
  • 1 Tbsp fresh rosemary, minced (or 1 1/2 tsp dry rosemary)

Directions:

  1. Soak TVP in hot water 10 minutes. Rinse and drain well.
  2. Wash and cut the unpeeled eggplant into 1/2 inch pieces.
  3. Heat oil in large skillet on medium. Add eggplant and onion; saute 5 minutes. Transfer to 3 1/2 quart or larger slow cooker.
  4. Combine the broth with the garlic, tomato sauce, vinegar, honey, mint, cinnamon, allspice, cloves, salt and cayenne; stir this liquid into the crockpot mixture.
  5. Add carrots, okra, parsley, and rosemary; stir well.
  6. Cover and cook on high for 3-4 hours or until carrots are tender. Place on low or warm setting until served.

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