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Kary Osmond: Stew on this

By Kary Osmond, on

Eggplant seems to be my latest infatuation. Whether it’s grilled, roasted or deep-fried, I can’t get enough. Pair eggplant with onions, peppers and tomatoes, and you can’t go wrong.

Serve this vegetable stew with a warm, crusty fresh baguette. Or, try it with steamed basmati rice or couscous to turn this into a satisfying meal. The fresh hit of herbs at the end isn’t crucial, but it will add lovely top note of flavor to finish it off.

Stewed Eggplant, Plant-Based Sausage and Tomatoes

Serves 4 to 6

1 tablespoon olive oil

1 onion, sliced thinly


1 large eggplant, unpeeled, cut into 1/2-inch dice

1 red bell pepper, cut into ½-inch dice

1 tablespoon minced garlic

4 Italian vegan sausages, cut into 1-inch slices


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