You haven't had tomato stew like this before. This is not your same old run of the mill, “OOH look I can make tomato soup” recipe. Nope I have taken the idea of tomato soup and turned it upside down added a few things and made a stew so good your grandma will ask for the recipe.
The benefits of tomato gardening
We recently started a tomato garden and the tomatoes are doing well. I harvested a few of them and decided to make a new dish. I looked through some of my other recipes and found my Aunt's stuffed Eggplant recipe. I wondered what would happen if I used the fresh tomatoes from my garden and the eggplant and concocted a stew. Well, amazing is what happened next.
I went to the kitchen and started throwing some stuff together. You know most of the time it is when I am not really trying to create a recipe I tend to make the best dishes. That is what I have been told anyway. I remade this wonderful dish again but this time with measurements so I could share the recipe with you all. I would highly recommend tasting along the way so you can add a little more spices if you need them. I always taste test as I go. 🙂
Our little tomato garden has only 6 plants but they are producing very well. I got online and visited the local nursery to get tips and tricks for my area. I wrote as much of it as I could down and have been sharing my knowledge here. I really enjoy growing and harvesting but not as much as my 13 and 15 year olds do. Even though they won't admit to it. You know how teenagers are. Stay tuned I am writing more information on gardening in general and on tomato gardening.
Why do you need the freshest ingredients?
Having the freshest of ingredients really does make a difference to the flavors of your meals. I always recommend shopping local and using the freshest produce you can get. This is two-fold as it helps your community and you get better tasting meals. I like to grow my own herbs also. It is fairly easy to do and you can grow them in your kitchen windows.
I calculated the points without the rice added. You can use cauli-rice to add a rice-like texture to this meal without adding points. I like to add a mixture or the cauliflower rice and JAsmine, or brown rice to complete the dish. By mixing them I can get a whole cup for lot fewer points. I believe it is 3 points for 1\2 of rice.on the green and blue plans. That same 3 points can be calculated but you can have a full cup of mixed cauli-rice and traditional rice. Just a way to keep the points lower and enjoy the meal 🙂
How to be successful on myWW
- mindset: this isn't a diet, don't let yourself feel deprived. Eat your points or Bites!
- tracking: I track everything, even zero point foods
- portion control: this is on my fridge to keep me mindful
- persistence: I wrote this poem about never giving up
- planning: I use meal plans and freezer cooking often
- support: I'm in my lowpoint recipe Facebook group daily
Weight Watchers costing too much? Try iTrackBites.
- cost: iTrackBites costs $36 for the year (using this link for 40% off makes it $36 – use COACH_SMILEY to save!!), WW is $20+ for the month, and it's the same formula and less options
- choices: I can choose PointsPlus, Freestyle, or any other plan I want with iTrackBites. Even with the new WW changes, they only offer 3 plan options (not PointsPlus).
- logs: You can export your tracker data by the week, month, or quarter with iTrackBites. WW does not give you access to quarterly data.
- accuracy: I've found inaccurate info in the WW app due to members submitting and not paying attention to the right numbers. With iTrackBites, I know if I see the green check, it's been verified as accurate. This puts my mind at ease!
5 Quick 30 minute meals
BLUE PLAN: 2 Points
GREEN PLAN: 6 Points
PURPLE PLAN: 2 Points
2 tbsp. olive oil
2 medium Eggplants, cut into bite-size pieces
2 cups (330g) cherry tomatoes
14oz. (400g) can chopped tomatoes
14oz. (400g) can chickpeas, drained
1 medium onion, chopped
2 cloves garlic, chopped
4 tbsp. tomato puree
1 tbsp. apple cider vinegar
2 tsp. mixed herbs
handful parsley chopped
Preheat the oven to 400°F (200°C).
Place the cut Eggplant into a baking dish and drizzle with 1 tbsp. olive oil and season with salt.
Cook in the oven for 40 minutes until soft.
Heat the remaining 1 tbsp. oil in a large skillet over medium heat.
Add the onion and garlic, season with salt and pepper, and cook for 5-6 minutes until soft
Add in the mixed herbs, tomato puree, and cook for another 2 minutes.
Add in the chopped tomatoes, vinegar, chickpeas, and cherry tomatoes. Bring to boil, then reduce heat and continue simmering until the Eggplant is ready.
Once the Eggplant is soft, add it to the tomato sauce and mix well.
Serve with rice and chopped parsley.