Hearty Meatball Vegetable Stew
Layers of eggplant, potatoes, onion, and garlic steam together, then meatballs join peppers and tomatoes. A partial mash creates a thick rustic sauce seasoned with paprika and cumin. Served with crusty bread.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 480 kcal
1 | Large deep skillet | with lid
1 | Potato masher |
1 | Knife |
1 | cutting board |
Ingredients
2 | | medium eggplants | sliced
3 | | medium potatoes | cubed
1 | | onion | chopped
6 | | garlic cloves | whole
1 | | red bell pepper | diced
1 | | green bell pepper | diced
2 | | tomatoes | diced
12–15 | | meatballs |
2 | tbsp | oil |
1 | tsp | paprika |
1 | tsp | cumin |
| | salt | to taste
| | fresh parsley | for garnish
- 2 | | medium eggplants | sliced
- 3 | | medium potatoes | cubed
- 1 | | onion | chopped
- 6 | | garlic cloves | whole
- 1 | | red bell pepper | diced
- 1 | | green bell pepper | diced
- 2 | | tomatoes | diced
- 12 –15 | | meatballs |
- 2 | tbsp | oil |
- 1 | tsp | paprika |
- 1 | tsp | cumin |
- | | salt | to taste
- | | fresh parsley | for garnish
Heat oil in a large deep skillet over medium heat.
Add chopped onion and whole garlic cloves.
Place cubed potatoes in the center and arrange eggplant slices around the edge.
Cover and steam the vegetables for several minutes.
Add diced peppers and tomatoes; cover briefly.
Nestle the meatballs among the vegetables.
Use a potato masher to partially crush some potatoes and vegetables for a rustic sauce.
Season with paprika, cumin, and salt; simmer until thickened.
Garnish with parsley and serve with crusty bread.
Store leftovers in an airtight container for up to 3 days.
Reheat gently on the stove with a splash of water.
Use firm eggplant so it holds its shape.
Pre-cooked or browned meatballs both work well.