Creole Stewed Vegetables

by | Nov 4, 2017

Serving size family of 5 (I had leftovers even after freezing half of the vegetables so I would have it for future use)


  • 5 medium eggplants cut in cubes
  • 6 long carrots peeled and cut in rounds
  • 1 bunch of fresh parsley chopped
  • 1 bunch of cilantro chopped
  • 7 cloves of garlic minced
  • 3 ounces of tomato paste
  • ½ tbsp of pink Himalayan salt


  1. Place pot on medium heat
  2. Add oil Add garlic to oil
  3. Add eggplants and salt to the pot and allow to cook for about 20 minutes. Keep pot covered.
  4. Add tomato paste, parsley, cilantro and carrots to pot.
  5. Stir pot after 10 minutes and place the cover back on the pot.
  6. Allow to cook until carrots are tender.