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As the leaves change color and the air turns crisp, the culinary landscape shifts toward heartwarming meals that evoke comfort and warmth. One dish that perfectly encapsulates this seasonal transition is the Hearty Eggplant & Mushroom Fall Stew. This delightful recipe not only showcases the abundance of autumn vegetables but also delivers a rich tapestry of flavors that warms both the body and soul. Packed with nutritious ingredients, this stew serves as an ideal choice for a cozy dinner or a convenient meal prep option for the busy week ahead.

Eggplant & Mushroom Fall Stew

Warm up this fall with a comforting Hearty Eggplant & Mushroom Stew! This cozy dish combines earthy eggplant, savory mushrooms, and a medley of aromatic vegetables, creating a delicious and nutritious meal perfect for chilly evenings. Packed with vitamins and flavors, this stew is easily customizable to suit your taste. Whether enjoyed as a family dinner or meal prep, it’s the ideal way to embrace seasonal produce and nourish your body.
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Ingredients
  

1 large eggplant, diced

2 cups mushrooms, sliced (such as cremini or shiitake)

1 large onion, chopped

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 red bell pepper, chopped

1 can (14 oz) diced tomatoes, with juices

4 cups vegetable broth

1 tablespoon olive oil

2 teaspoons smoked paprika

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and black pepper to taste

1 bay leaf

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Ingredients: Start by washing and dicing the eggplant, slicing the mushrooms, and chopping all the vegetables (onion, garlic, carrots, celery, and red bell pepper).

    Sauté the Aromatics: In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

      Add the Vegetables: Add the diced carrots, celery, and red bell pepper to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

        Incorporate the Eggplant and Mushrooms: Stir in the diced eggplant and sliced mushrooms. Cook for about 5 minutes, allowing them to release their moisture and begin to soften.

          Season the Stew: Sprinkle in the smoked paprika, dried thyme, dried oregano, salt, and black pepper. Stir well to combine, allowing the spices to coat the vegetables.

            Add Tomatoes and Broth: Pour in the diced tomatoes (with juices) and the vegetable broth. Add the bay leaf. Stir everything together and bring the mixture to a gentle boil.

              Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer for about 30-35 minutes. Stir occasionally, ensuring all the vegetables are tender and the flavors meld beautifully.

                Adjust Seasoning: Taste the stew after simmering and adjust the salt and pepper as needed. Remove the bay leaf before serving.

                  Serve and Garnish: Ladle the hearty eggplant and mushroom stew into bowls. Garnish with freshly chopped parsley for a pop of color and added freshness.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6