Eggplant Ivory Stew

A hearty stew featuring tender eggplant, savory Ivory Guard, sweet onions, and juicy tomatoes, simmered to perfection.

Easy 30 min 250 cal
Steps

1. Dice the eggplant, Ivory Guard, onion, and tomato. 2. In a pot, sauté the onion until translucent. 3. Add the diced eggplant and Ivory Guard, cook until slightly softened. 4. Stir in the diced tomato and vegetable broth. Season with salt and pepper. 5. Simmer for 20 minutes until vegetables are tender. 6. Serve hot and enjoy!

Ingredients

1 small eggplant 1 Ivory Guard squash 1 onion 1 tomato Salt and pepper to taste 2 cups vegetable broth

You May Also Like
Honey Glazed Carrots
Garlic Parmesan Roasted Brussels Sprouts
Syrian Mango Apple Nut Jelly Delight
Californian Surf & Turf Rice Sandwich
Belgian Beef and Broccoli with Apple-Avocado Salad
Refreshing Pear and Pineapple Qamar al-Din Smoothie
Herb-Roasted Rabbit with Garlic and Rosemary
Persian Saffron Chicken with Broccoli and Onions
Garlic Lemon Broccoli Stir-Fry
Caribbean Spiced Salmon Sandwich
Chinese-Inspired Mango Ginger Smoothie
Cantaloupe & Avocado Citrus Bites
Creamy Potiron Soup
Dairy-Free Murgh Makhani (Butter Chicken) Remake
Dairy-Free Indian Spiced Chicken Curry