Guvec (Turkish Eggplant Stew)

Guvec (Turkish Eggplant Stew)
Staff Writer
Guvec
Joy E. Stocke and Angie Brenner

Guvec

Here's a delicious, one-pot meal that's vegetarian and doesn't require a whole lot in the way of ingredients. Just 10 easy-to-find ingredients and a casserole dish are all that's needed to get dinner on the table in a flash. Serve this with rice or a bulgur pilaf.

See all eggplant recipes.

2
Servings
140
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 medium-sized onion, diced
  • 3-4 cloves garlic
  • 1 medium-sized globe eggplant, cut into 1-inch cubes
  • 1 red bell pepper, seeded and cut into 1-inch squares
  • 3-4 tomatoes, chopped
  • One 15-ounce can chickpeas, drained and rinsed
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon red pepper flakes or cayenne
  • 1/2 Teaspoon black pepper
  • 2 Tablespoons olive oil

Directions

Preheat the oven to 300 degrees.

Layer the onion, garlic, eggplant, bell pepper, and tomatoes in a 2-quart casserole baking dish. Season with the salt, red pepper flakes, and black pepper. Coat everything with the olive oil and cover with foil. Bake for 1 hour. Stir in the chickpeas and bake, covered, for 45 more minutes.

Nutritional Facts

Total Fat
15g
21%
Saturated Fat
13g
54%
Carbohydrate, by difference
2g
2%
Vitamin A, RAE
28µg
4%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
10mg
1%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
2µg
1%
Magnesium, Mg
5mg
2%
Phosphorus, P
7mg
1%
Sodium, Na
4mg
0%
Water
1g
0%

Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Eggplant Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.