Okra and Eggplant Stew

Insert Eggplant Emoji Here

I have been inspired to start cooking more vegan/vegetarian friendly dishes. This stew is easy and is very seasonal – you can always change your additional ingredients but always keeping the two main ingredients (OKRA AND EGGPLANT)

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  • 1 small onion cut in small chunks
  • 2 tsp . fresh ginger minced
  • 1 tsp . garlic minced
  • 2 tablespoons olive oil*
  • 2 cup puréed tomatoes 
  • 2 cups okra, frozen 
  • 2 cups eggplant about 1/2 pound, 3/4″ cubes
  • 1/2 to 3/4 cup chicken or vegetable broth
  • 1/2 cup chopped Brussel sprouts, chillies and peppers (food processor)
  • 1 can chick peas garbanzos, rinsed and drained
  • 1 teaspoon garam masala*
  • sea salt/fresh ground pepper


  1. Pulse the onion, ginger, and garlic together in the bowl of a small food processor or blender. Heat olive oilin a wok or saute pan, almost to the smoking point. Add the onion puree to the pan. Stir-fry until  onion mixture gives up its liquid and begins to brown. It will be a little pasty.
  2. Add tomatoes.
  3. Add okra and eggplant. Reduce heat to medium. Cook until tender, about 10 minutes, stirring occasionally.
  4. De-glaze the pan with broth, adding enough to keep the vegetables plump
  5. Add chick peas and garam masala. Stir well to combine.


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