A meatless stew made with good vegetables such as eggplant, chayote, and watercress that are full of great health benefits and are easy to find in your supermarket.
I have not posted a meatless stew or a vegetable stew in a while, so I thought, why not share this one. This will help achieve one of my New Year’s resolutions and maybe yours as well. Consume less sugar and less meat as possible! I will need a lot of help since I love meat and I love sugar. Two bad a lot of ingredients are hard to avoid if you are on a restricted diet.
This recipe for meatless stew is my almost ratatouille dish. I say ratatouille because it is a meatless stew made with eggplant, chayote, tomatoes, and watercress. All the good vegetables are full of great health benefits and easy to find in your supermarket.
Chayote is actually in season, and although I enjoy it baked, you get a plate full of healthy vitamins when cooked in stews. Buy chayote that is firm with unblemished skin.
The chayote can be stored in the refrigerator for up to one month. Slice or quarter the chayote and place the piece in a freezer bag. The chayote is fat-free, cholesterol-free, sodium-free, and a great source of vitamin C—a great vegetable to add to your stews.
What to serve this meatless stew recipes with
You can serve this dish with any grains recipe, such as a simple rice recipe. Pasta is also a good option. You can also enjoy it by itself if you are a vegan. This recipe also makes an excellent side dish for your meat roast.
Here is a healthy stew to help you stay on the right track. Have fun cooking and creating your own veggies combination.
- 2 pounds eggplant cut in cubes
- 2 medium chayote cut in cubes
- 1 teaspoon salt
- ¼ cup olive oil
- 4 cloves garlic finely chopped
- 2 cups tomatoes diced
- 2 cups onions finely sliced
- 1 cup red bell peppers finely chopped
- ½ teaspoon dried oregano
- ½ tablespoon lemon juice fresh lemon or lime juice
- 1 teaspoon ground black pepper
- 1 cup watercress cleaned, rinsed and chopped
- Wash the eggplant, peel off the skin and cut in small cubes. Place the cubes in a stockpot add enough water to cover and add salt. Cover and let the eggplant cook for no more than 5 – 7 minutes. Make sure the pieces do not overcook. Remove the eggplant pieces from the liquid, mash, and set aside. Reserve the eggplant broth to use later in the recipe.
- Heat the oil in a saucepan or saucepan over medium heat and add the garlic, tomatoes, onion, and peppers. Stirring occasionally, let the mixture cook/fry for about 2 – 3 minutes. Add the chayote and let cook for 5 minutes while stirring. Add eggplant, continue stirring and make sure all the ingredients are well mixed. Add the oregano, lemon juice, black pepper and salt to taste.
- Let the vegetable mixture cook by stirring it occasionally. Make sure that eggplant and chayote do not stick to the pan. Occasionally add water (use the liquid/broth from the eggplant) if necessary. Fully cook the vegetables (eggplant and chayote before adding the watercress.
- Add the chopped watercress, and stir. Continue to cook the mixture until the watercress has wilted. Remove the pot from the heat and serve hot with rice, pasta or any other types of grains.
- Reserve eggplant cooking liquid to add to the stew and use instead of regular water if possible.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Always choose ingredients without corn or corn derivatives.