Mediterranean Eggplant and Garbanzo Bean Stew

This hearty Mediterranean stew combines the richness of eggplant, the freshness of tomatoes, and the creaminess of garbanzo beans, enhanced by the aromatic flavors of basil and scallions. A perfect balance of traditional ingredients with a creative twist, this dish is both comforting and nutritious, making it suitable for a vegetarian or vegan diet.

Ingredients:

• 1 large eggplant, diced
• 2 cups ripe tomatoes, chopped
• 1 red bell pepper, diced
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 1 cup scallions, chopped
• 1/4 cup fresh basil, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup vegetable broth

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the scallions and garlic, sautéing until fragrant.
2. Add the diced eggplant and bell pepper to the pot, cooking until they begin to soften, about 5-7 minutes.
3. Stir in the chopped tomatoes, garbanzo beans, vegetable broth, cumin, smoked paprika, salt, and black pepper. Bring to a simmer.
4. Reduce the heat and let it cook for about 20 minutes, stirring occasionally, until the eggplant is tender and the flavors meld together.
5. Remove from heat and stir in the fresh basil before serving.