Eggplant and Chorizo Stew

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Chicken broth (2 cups)
• Canned diced tomatoes (1 can (14 ounces))
• Bell pepper (1, diced)
• Garlic (3 cloves, minced)
• Onion (1 medium, chopped)
• Eggplant (1 large, diced)
• Chorizo (8 ounces, sliced)

Instructions

1. In a large pot, cook the chorizo over medium heat until browned. Remove from the pot and set aside.
2. In the same pot, add the diced eggplant, onion, garlic, and bell pepper. Cook until the vegetables are softened, about 5 minutes.
3. Add the canned diced tomatoes, chicken broth, paprika, cumin, salt, and pepper. Stir well to combine.
4. Bring the stew to a boil, then reduce the heat and simmer for 30 minutes, or until the eggplant is tender.
5. Stir in the cooked chorizo and simmer for an additional 5 minutes to heat through.
6. Serve the stew hot, garnished with fresh parsley.
7. Enjoy!