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Eggplant Sauté with Vegetables

January 15, 2016 by Natasha Leave a Comment

Eggplant stew with vegetables

We love eggplant here. This is a healthy vegetable sauté that is made with whatever you have in the fridge. You can substitute anything in the list of ingredients. Just follow a basic principle of cooking hard vegetables first (parsnips, carrots) and adding softer ones after (broccoli, zucchini).

 

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Cook some quinoa or rice on the side and you are good to go for a few days without entering the kitchen.

 

❗️BLW TIP –  if cooking for a family with babies under one:
1) avoid salt (you can add separately later)
2) cook for longer. With the suggested cook time, the vegetables will be a little crunchy. Continue cooking until the carrots are very soft. You can definitely offer it to babies 6-7 months old in a deconstructed way – pieces on the tray.

 

INGREDIENTS:

1 large eggplant
4-5 carrots (I used rainbow)
A bunch of spring onions (or 1 yellow onion)
1 cup chopped green beans
5-6  crimini mushrooms
2 medium tomatoes (or a bunch of cherry tomatoes)
Parsley fresh
Thyme fresh
1 large garlic clove

 

METHOD:

 

1. Wash and chop all vegetables: peel and cube the eggplant, chop spring onions, peel and cut the carrots into circles, chop mushrooms, half or quarter tomatoes depending on the size.

 

2. Heat a little olive oil in a deep pan. Sauté carrots and onions for 5 minutes.  Add eggplant, green beans, mushrooms, and thyme.  Stir, cover with the lid and cook on medium heat stirring occasionally for 15 minutes. At first the veggies will appear dry but soon they will release juices so do not add water.

 

3. Add the tomatoes, parsley and chopped garlic. Season with salt and pepper. Cook for another 15 minutes. Turn off the heat and let sit for 10-15 minutes to develop more flavor.

 

 

Eggplant Saute with Vegetables
 
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This is a healthy vegetable sauté that is made with whatever you have in the fridge. You can substitute anything in the list of ingredients. Just follow a basic principle of cooking hard vegetables first (parsnips, carrots) and adding softer ones after (broccoli, zucchini).
Author: Natasha
Recipe type: lunch, dinner, main dish
Cuisine: vegan, vegetarian
Ingredients
  • 1 large eggplant
  • 4-5 carrots (I used rainbow)
  • A bunch of spring onions (or 1 yellow onion)
  • 1 cup chopped green beans
  • 5-6 crimini mushrooms
  • 2 medium tomatoes (or a bunch of cherry tomatoes)
  • Parsley fresh
  • Thyme fresh
  • 1 large garlic clove
Instructions
  1. Wash and chop all vegetables: peel and cube the eggplant, chop spring onions, peel and cut the carrots into circles, chop mushrooms, half or quarter tomatoes depending on the size.
  2. Heat a little olive oil in a deep pan. Sauté carrots and onions for 5 minutes. Add eggplant, green beans, mushrooms, and thyme. Stir, cover with the lid and cook on medium heat stirring occasionally for 15 minutes. At first the veggies will appear dry but soon they will release juices so do not add water.
  3. Add the tomatoes, parsley and chopped garlic. Season with salt and pepper. Cook for another 15 minutes. Turn off the heat and let sit for 10-15 minutes to develop more flavor.
3.5.3208

Filed Under: Main meals, Recipes, Vegetarian / Vegan / Raw

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Hi, I’m Natasha, Soren’s mom. Welcome to our own visual menu of healthy meals that everyone in the family can indulge in, including babies. Here you will find mainly my own creations but also recipes discovered elsewhere, tested and enjoyed by my family. We are not vegetarians but most dishes are veggie-forward, often gluten-free and always free of processed ingredients.
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