Strong House Coaching Logo

It’s eggplant season! Eggplants are one of my favourite veggies cause of their texture (I know – some people are put off by it), their beautiful colour, their versatility, and health benefits.

Did you know that eggplants are super rich in anthocyanins?

Wait … antho-what? Anthocyanins. They give eggplants that rich colour, but more importantly, they’re a type of antioxidant.

Eggplants are also a good source of fibre, (1 cup raw contains 3 grams), and they’re low in calories (20kcal per cup raw).

Here’s a recipe that features not only eggplant, but a couple of other local, seasonal faves – zucchini and tomatoes!


2 tbsp extra virgin olive oil

1 onion, roughly chopped

1 medium-large eggplant, peeled (optional) and cut into 1/2-inch cubes

1 red bell pepper, seeded and chopped

1medium zucchini, cut into 1/2-inch cubes

4 garlic cloves, minced

1 (14-oz can) crushed tomatoes

1 tsp dried Italian seasoning

1/2 tsp sea salt

1 tbsp chopped fresh parsley (stems removed)

1 tbsp chopped fresh basil

Optional 3 cups cooked quinoa, wild rice, or whole grain rice

(recipe adapted from the Big Book of Organic Baby Food)

Sign up here for my Foodie Friday newsletter to get monthly healthy recipes!