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Add a photoI had a craving for something comforting and fulfilling. I got a great deal on heirloom tomatoes at the Farmer's Market and decided to make a quick stew to pour over some leftover rice.
To spiffy it up, you can add a poached egg, cheese, sour cream, etc.
Ingredients
- 2 heirloom tomatoes
- 1/2 yellow onion
- 1 eggplant
- 1 fresh corn
- 1 clove of garlic, chopped
- 2 tablespoons olive oil
- 1 cup chicken stock
- handful basil leaves
- 1 tablespoon tomato paste
- salt and pepper
- squeeze of lemon to taste
Directions
- pre-heat soup pot and add two tablespoons of olive oil on medium/high heat
- chop up the clove of garlic
- dice the onion and eggplant
- cut the corn off the core
- add in the garlic, onion, eggplant and corn in the pot
- salt and pepper the vegetables
- chop up the tomatoes and add to the pot when the vegetables have softened
- turn the heat to medium
- add in basil leaves (I like them whole, chop if preferred)
- salt and pepper the tomatoes
- add in the cup of chicken stock and tablespoon of tomato paste
- let it simmer and thicken and pour over rice
- I added a squeeze of fresh lemon juice...but that's my personal preference
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 534g | |
| Recipe makes 2 servings | |
| Calories 245 | |
| Calories from Fat 128 | 52% |
| Total Fat 14.55g | 18% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 263mg | 11% |
| Potassium 1074mg | 31% |
| Total Carbs 27.93g | 7% |
| Dietary Fiber 13.7g | 46% |
| Sugars 10.86g | 7% |
| Protein 5.98g | 10% |
