Are you looking for a hearty, flavorful dish that's perfect for vegans, home cooks, and health enthusiasts? Look no further than eggplant and tomato stew. It's a popular choice among those who love fresh, wholesome ingredients that come together in a comforting, delicious meal. Perfect for any season, this stew is not only satisfying but also packed with nutrients. Let's get started!

Eggplant and Tomato Stew


To create this delectable stew, you'll need the following fresh, high-quality produce and pantry staples:

  • 2 large eggplants, diced
  • 4 ripe tomatoes, chopped
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 zucchini, sliced
  • 1 cup vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish


Step 1: Preparing the Vegetables

  • Eggplants: Dice the eggplants into bite-sized pieces. Sprinkle with salt and place in a colander to drain excess moisture for about 20 minutes. Rinse and pat dry.
  • Tomatoes: Chop the tomatoes into chunks. If preferred, you can peel them for a smoother texture.
  • Onion and Garlic: Finely chop the onion and mince the garlic to release their flavors evenly throughout the stew.
  • Bell Peppers and Zucchini: Dice the bell peppers and slice the zucchini into half-moons for a colorful and nutritious addition.
  • Chickpeas: Drain and rinse the chickpeas to remove any excess sodium and enhance their flavor.

Cooking Process

Step 2: Sautéing the Vegetables

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 3: Building the Stew

  1. Add the diced eggplants to the pot and cook until they start to soften and brown, approximately 8-10 minutes.
  2. Toss in the bell peppers and zucchini, stirring occasionally for another 5 minutes.
  3. Mix in the chopped tomatoes and allow them to release their juices, cooking for about 5 minutes.

Step 4: Simmering the Stew

  1. Pour in the vegetable broth and add the chickpeas to the pot.
  2. Season with smoked paprika, ground cumin, salt, and pepper to taste.
  3. Bring the stew to a boil, then reduce the heat to low and cover. Allow it to simmer for 30-40 minutes, stirring occasionally until the vegetables are tender and the flavors have melded together.

Seasoning and Tasting

Step 5: Enhancing the Flavor

  • Herbs and Spices: For an extra burst of flavor, consider adding fresh herbs like basil or parsley just before serving.
  • Tasting: Taste the stew and adjust the seasoning according to your personal preference. A pinch more salt or a dash of pepper can make all the difference.

Serving Suggestions

Step 6: Plating Your Stew

  • Main Dish: Serve the eggplant and tomato stew as a main course, accompanied by your favorite grains such as quinoa, brown rice, or couscous.
  • Appetizer: For a lighter option, serve smaller portions with crusty bread or pita chips as a hearty appetizer.

Nutritional Information (Optional)

For those interested in the nutritional breakdown, this stew is rich in fiber, vitamins, and minerals. It's low in calories and fat, making it an excellent choice for a balanced diet.


Creating a delicious, healthy eggplant and tomato stew is simpler than you might think. With fresh ingredients and a few straightforward steps, you can bring this flavorful dish to your table. We hope you enjoy making and tasting this stew as much as we do!

Feel inspired? Share your cooking adventures with us! Book a call with one of our expert chefs for personalized tips and more delicious recipes tailored just for you. Happy cooking!

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