Eggplant Stew with Figs and Walnuts
- Breeze Harper
- Jul 8, 2009
- 1 min read
I made this gem the other night:
1.5 c fresh chopped tomatoes
3 fresh figs chopped
6 tbsp olive oil
1/2 c quinoa
1/2 c millet
1/4 tsp sea salt
Eggplant (Medium sized, chopped into small bits)
1 tsp cayenne flakes (optional for fans of spicy)
1/2 tsp of black pepper
1/2 c of walnuts (crushed)
1 tbsp of dried basil
1 tbsp of dried oregano
1 carrot (chopped)
Put everything in a pot. I don’t remember how much water to add, but just make sure you add enough to create a stew. I had to initially bring everything to boil, then turn the heat down to medium-low, cover, then kept on coming back to add more water to the 7 cups I initially put in, until the grains were soft enough
Simmer on medium-low for 1 hour. You may need to add more salt, as I am not a salt person.
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