Hearty Eggplant and Celery Stew
What Started it all:
Celery, Eggplant, canned tomatoes, pressure cooker
This comforting and nourishing vegetarian stew combines the earthy flavors of eggplant and celery with the rich depth of canned tomatoes. Perfect for a cozy dinner, this dish is made effortlessly in a pressure cooker, ensuring the vegetables are tender and the flavors are beautifully melded together.
Ingredients
- 2 medium eggplants, diced
- 4 stalks of celery, chopped
- 2 cans (14.5 oz each) of diced tomatoes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Set your pressure cooker to the sauté function. Once hot, add the olive oil.
- Add the chopped onion and minced garlic to the pressure cooker. Sauté until the onion is translucent and fragrant, about 5 minutes.
- Stir in the chopped celery and diced eggplant. Cook for another 5-7 minutes, until the vegetables start to soften.
- Sprinkle in the dried oregano and basil, and season with salt and pepper to taste. Pour in the canned tomatoes, including their juice. Stir to combine all the ingredients.
- Secure the lid on the pressure cooker and set it to high pressure for 15 minutes. Once the cooking time is up, allow the pressure to release naturally for about 10 minutes before performing a quick release for any remaining pressure.
- Open the lid carefully and give the stew a good stir. Taste and adjust the seasoning if necessary. Ladle the stew into bowls and garnish with freshly chopped parsley.
This Hearty Eggplant and Celery Stew is a delightful and easy-to-make vegetarian dish that's perfect for any night of the week. Serve it with a crusty piece of bread or over a bed of rice for a complete and satisfying meal. Enjoy!