Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 medium eggplants into 1.5 cm thick rounds and cube 4 medium potatoes into 2 cm pieces, then finely chop 1 large onion and mince 2 cloves garlic.

2. 2

   Heat 2 tablespoons of olive oil in a large pot or deep skillet over medium heat, then add the finely chopped 1 large onion and minced 2 cloves garlic, sautéing until fragrant and softened for approximately 5 minutes.

3. 3

   Pour in 100 ml of dry white wine, allowing it to simmer and reduce for 2 minutes to deglaze the pot, then add 500 ml of vegetable broth and bring the mixture to a gentle boil.

4. 4

   Carefully add the 1.5 cm thick eggplant rounds and 2 cm potato cubes to the simmering broth, ensuring they are partially submerged, then reduce the heat to low, cover the pot, and let the vegetables steam for 15 minutes.

5. 5

   Stir the vegetables gently, re-cover the pot, and continue steaming for another 10 to 15 minutes, or until both the eggplant and potatoes are fork-tender.

6. 6

   Remove the pot from the heat, stir in 3 tablespoons of freshly chopped parsley, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, tasting and adjusting seasoning as desired.