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Easy Hearty Eggplant Stew Recipes

Easy Hearty Eggplant Stew Recipes

This cozy eggplant stew is loaded with tender eggplant, chickpeas, and warm spices in a rich tomato broth. Perfect with crusty bread or spooned over rice for a satisfying weeknight dinner.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 tablespoons olive oil
  • 2 pounds eggplant cut into 1-inch cubes
  • 2 cups yellow onion, chopped
  • 1.5 cups red bell pepper, diced
  • 4 cloves garlic, minced
  • 28 ounces crushed tomatoes canned
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth low sodium if possible
  • 15 ounces chickpeas canned, drained and rinsed
  • 1.5 teaspoons ground cumin
  • 1 teaspoons smoked paprika
  • 1 teaspoons dried oregano
  • 0.25 teaspoons red pepper flakes optional, to taste
  • 1.25 teaspoons kosher salt plus more to taste
  • 0.5 teaspoons black pepper freshly ground
  • 0.25 cups fresh parsley, chopped for garnish
  • 1 tablespoons lemon juice freshly squeezed

Instructions

Preparation Steps

  • Warm olive oil in a large heavy pot over medium heat. Add onion and bell pepper and cook, stirring, until softened and lightly golden, about 5 minutes.
  • Stir in garlic, cumin, smoked paprika, oregano, and red pepper flakes. Cook until fragrant, about 0.5 to 1 minute.
  • Add tomato paste and cook, stirring, until it darkens slightly, about 1 minute.
  • Add eggplant, crushed tomatoes, and vegetable broth. Season with salt and black pepper and stir well to combine.
  • Bring to a gentle boil, then reduce heat to a simmer. Cover and cook, stirring occasionally, until eggplant is very tender, 25 to 30 minutes.
  • Stir in chickpeas and simmer uncovered until the stew thickens slightly, 8 to 10 minutes. Adjust seasoning with more salt and pepper to taste.
  • Off the heat, stir in lemon juice. Garnish with parsley and serve warm with rice or crusty bread.

Notes

For extra depth, use fire-roasted crushed tomatoes. To make the stew thicker, simmer uncovered for a few extra minutes. Leftovers keep well up to 4 days in the refrigerator and improve in flavor by day 2.