Simmered Eggplant, Zucchini, and Bell Pepper Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Simmered Eggplant, Zucchini, and Bell Pepper Stew

YOUR SOLIN GENERATED RECIPE

Simmered Eggplant, Zucchini, and Bell Pepper Stew

Enjoy a hearty, vegetable-packed stew featuring tender eggplant, zucchini, and bell peppers simmered with chickpeas and aromatic tomatoes. This dish balances a medley of flavors with a satisfying protein boost from chickpeas, making it a wholesome option for any meal of the day.

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NUTRITION

563kcal
Protein
20.9g
Fat
19.3g
Carbs
85g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Eggplant (240g)

2 cups sliced Zucchini (240g)

2 cups chopped Bell Pepper (150g)

1.5 cups cooked Chickpeas (240g)

1 cup Diced Tomatoes (240g)

1 medium Onion (110g)

3 cloves Garlic (9g)

1 tbsp Olive Oil (14g)

0.5 tsp Sea Salt (3g)

0.5 tsp Black Pepper (1.5g)

1 tsp Dried Oregano (1g)

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Sauté chopped onion and minced garlic until the onion becomes translucent and fragrant.

  • 3

    Add the cubed eggplant, sliced zucchini, and chopped bell pepper. Stir well to coat the vegetables with oil.

  • 4

    Pour in the diced tomatoes and gently stir in the cooked chickpeas.

  • 5

    Season the stew with sea salt, black pepper, and dried oregano.

  • 6

    Bring the mixture to a simmer, then lower the heat and cover the pot.

  • 7

    Allow the stew to simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.

  • 8

    Taste and adjust seasoning as needed before serving.

Simmered Eggplant, Zucchini, and Bell Pepper Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Simmered Eggplant, Zucchini, and Bell Pepper Stew

YOUR SOLIN GENERATED RECIPE

Simmered Eggplant, Zucchini, and Bell Pepper Stew

Enjoy a hearty, vegetable-packed stew featuring tender eggplant, zucchini, and bell peppers simmered with chickpeas and aromatic tomatoes. This dish balances a medley of flavors with a satisfying protein boost from chickpeas, making it a wholesome option for any meal of the day.

NUTRITION

563kcal
Protein
20.9g
Fat
19.3g
Carbs
85g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Eggplant (240g)

2 cups sliced Zucchini (240g)

2 cups chopped Bell Pepper (150g)

1.5 cups cooked Chickpeas (240g)

1 cup Diced Tomatoes (240g)

1 medium Onion (110g)

3 cloves Garlic (9g)

1 tbsp Olive Oil (14g)

0.5 tsp Sea Salt (3g)

0.5 tsp Black Pepper (1.5g)

1 tsp Dried Oregano (1g)

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Sauté chopped onion and minced garlic until the onion becomes translucent and fragrant.

  • 3

    Add the cubed eggplant, sliced zucchini, and chopped bell pepper. Stir well to coat the vegetables with oil.

  • 4

    Pour in the diced tomatoes and gently stir in the cooked chickpeas.

  • 5

    Season the stew with sea salt, black pepper, and dried oregano.

  • 6

    Bring the mixture to a simmer, then lower the heat and cover the pot.

  • 7

    Allow the stew to simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.

  • 8

    Taste and adjust seasoning as needed before serving.