Eggplant and Chorizo Stew

Ingredients

Chorizo

8 ounces, sliced

Eggplant

1 large, diced

Onion

1 medium, diced

Garlic

4 cloves, minced

Bell pepper

1 medium, diced (any color)

Canned diced tomatoes

1 (14.5-ounce) can

Chicken broth

2 cups

Cumin

1 teaspoon

Paprika

1 teaspoon

Salt

to taste

Pepper

to taste

Fresh parsley

for garnish

Instructions

1. In a large pot, cook the sliced chorizo over medium heat until browned and the fat is rendered, about 5-7 minutes. Remove from the pot and set aside, leaving the drippings.
2. In the same pot, add the diced eggplant, onion, garlic, and bell pepper. Sauté until the vegetables are softened and the eggplant is lightly browned, about 5-7 minutes.
3. Add the canned diced tomatoes (with juices), chicken broth, paprika, cumin, salt, and pepper. Stir well to combine.
4. Bring the stew to a boil, then reduce the heat to low and let it simmer for 30 minutes, or until the eggplant is tender and flavors meld together.
5. Stir in the cooked chorizo and simmer for an additional 5 minutes to heat through and integrate the flavors.
6. Serve the stew hot, garnished with fresh parsley to add a pop of color and freshness.
7. Enjoy with crusty bread or over a bed of rice for a complete meal.