This one-pot eggplant stew braises eggplant with chickpeas, tomatoes, and warm spices for a comforting Greek-style vegan dinner.
A One-Pot Vegan Dinner with Bold Greek-Style Flavor
Eggplant can do so much—roast it, grill it, stuff it, even turn it into fries. In this simple stew, it braises until velvety and nearly melts into a warmly spiced tomato base, all in about 1 hour and 20 minutes.
This is the kind of vegan dinner I love: plenty of fresh vegetables, a few pantry staples, and one pot. Chickpeas give it enough heft for dinner, while extra virgin olive oil and warm spices bring bold, Greek-style flavor to every spoonful.
How to Choose and Prepare Eggplant for Stew
Eggplant sometimes gets a bad reputation for being spongy or bitter. A few simple cues will help you choose a fresh one and prepare it for braising:
- Look for smooth, glossy skin. Choose an eggplant that is firm and evenly colored, without wrinkles, bruises, or soft brown spots. The stem should also look fresh rather than dry or damaged.
- Check its weight and firmness. A good eggplant should feel heavy for its size. When you press the skin lightly, it should spring back rather than stay deeply indented.
- Consider smaller eggplants. You’ll need about 1½ pounds for this recipe, either one large globe eggplant or two smaller ones. Smaller eggplants tend to have thinner skin, fewer seeds, and less bitterness.
- Leave the skin on. There is no need to peel the eggplant for this stew. Simply trim the stem and cut it into cubes or large bite-sized pieces.
- Salt it before cooking. Place the eggplant in a colander, sprinkle it with kosher salt, and let it sit for about 20 minutes. Salting draws out some of its moisture and can temper bitterness. Rinse the cubes and pat them thoroughly dry before you begin cooking.
What You’ll Need to Make Eggplant Stew
This recipe starts with three humble ingredients (eggplant, chickpeas, and canned tomatoes) and then layers in vegetables and warm spices. Here’s what each one brings to the pot:
- Eggplant: You’ll need about 1½ pounds of globe eggplant, or one large eggplant or two smaller ones. Salt and prepare it as described above.
- Onion, green bell pepper, carrot, and garlic: Sautéing these vegetables creates the stew’s savory base. The carrot and pepper bring a little sweetness, while six garlic cloves add plenty of bold flavor.
- Spices: Bay leaves, Greek oregano, sweet paprika, ground coriander, cinnamon, turmeric, and black pepper give this stew its earthy warmth. You can use smoked paprika in place of sweet paprika if you prefer a smokier flavor. If you don’t have every spice, don’t let that stop you. Use a little more of the spices you do have.
- Extra virgin olive oil: I use Private Reserve Greek extra virgin olive oil to sauté the vegetables and finish the stew. That final drizzle adds richness and a fresh, peppery note.
- Canned tomatoes: One 28-ounce can of chopped or diced tomatoes, along with its juices, forms the stew’s rich tomato base.
- Chickpeas: Two 15-ounce cans make this vegan stew hearty and satisfying. Keep the canning liquid. You’ll add it to the pot along with the chickpeas.
- Fresh herbs: Parsley or mint adds a fresh finish and a pop of color, but the garnish is optional.
How to Make Eggplant Stew
- Heat the oven and salt the eggplant. Heat your oven to 400°F. Place the eggplant cubes in a colander set over a large bowl or in your sink. Sprinkle with kosher salt and set aside for about 20 minutes. Rinse the eggplant and pat it thoroughly dry.
- Build the flavor base. In a large oven-safe braiser or Dutch oven, heat ¼ cup extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onion, green pepper, and carrot. Cook for 2 to 3 minutes, stirring regularly. Stir in the garlic, bay leaves, paprika, coriander, oregano, cinnamon, turmeric, black pepper, and a dash of salt. Cook for 1 minute, stirring, until fragrant.
- Add the eggplant, tomatoes, and chickpeas. Add the prepared eggplant, canned tomatoes with their juices, chickpeas, and reserved chickpea liquid. Stir everything together.
- Start the braise on the stovetop. Bring the stew to a rolling boil and cook for about 10 minutes, stirring often.
- Finish braising in the oven. Cover the pot and carefully transfer it to the oven. Cook for about 45 minutes, until the eggplant is fully cooked and very tender. Check the stew once or twice as it cooks. If it looks dry, stir in about ½ cup of water at a time.
- Finish the stew. Remove the pot from the oven and drizzle generously with extra virgin olive oil. Garnish with fresh parsley or mint, if you like. Serve hot or at room temperature.
Four Tips for Tender, Flavorful Eggplant Stew
- Dry the eggplant thoroughly. After rinsing away the salt, pat the cubes dry before adding them to the pot. Drying the eggplant well keeps excess water from diluting the flavorful base.
- Cook the spices only until fragrant. Stir the garlic and spices into the sautéed vegetables for about 1 minute. This brief step builds flavor without letting the garlic or spices scorch.
- Keep an eye on the liquid. Check the stew once or twice while it braises. If it begins to look dry, stir in water ½ cup at a time rather than adding too much at once.
- Let the eggplant become very tender. Don’t rush the 45-minute oven braise. The eggplant is ready when it has lost its spongy texture and is velvety and practically melt-in-your-mouth tender.
What to Serve with Eggplant Stew
This eggplant stew is satisfying enough to stand on its own, but I like to serve it over 15-minute couscous or with warm homemade pita bread for catching every bit of the tomato-rich sauce.
For a cool, creamy contrast, add a dollop of plain Greek yogurt or tzatziki sauce and a few olives. If you’re serving a larger Greek-style meal, start with a traditional Greek salad. The stew can be served hot or at room temperature.
How to Store and Reheat Eggplant Stew
- Refrigerate: Transfer leftovers to a shallow, airtight container and refrigerate within 2 hours. The stew will keep for 3 to 4 days.
- Freeze: Once cooled, transfer the stew to a freezer-safe container. Freeze for up to 3 months for the best quality.
- Thaw and reheat: Thaw frozen eggplant stew in the refrigerator overnight. Reheat gently on the stovetop, adding a little water if it needs more liquid. Heat leftovers to 165°F before serving.
Four More Delicious Ways to Cook Eggplant
Easy Greek-Style Eggplant Stew
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This easy Greek-style eggplant stew braises eggplant with chickpeas, tomatoes, and warm spices until velvety and tender. Serve it hot or at room temperature as a satisfying vegan main or side.
Ingredients
- 1 1/2 pounds eggplant, cut into cubes
- Kosher salt
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1 large yellow onion, chopped
- 1 green bell pepper, stem and innards removed, diced
- 1 carrot, chopped
- 6 large garlic cloves, minced
- 2 dry bay leaves
- 1 to 1 1/2 teaspoons sweet paprika or smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon black pepper
- 1 (28-ounce) can chopped tomatoes
- 2 (15-ounce) cans chickpeas, reserve the canning liquid
- Fresh parsley or mint, for garnish
Instructions
- Heat the oven and salt the eggplant. Heat the oven to 400°F. Place the eggplant cubes in a colander set over a large bowl or in your sink. Sprinkle with kosher salt and set aside for about 20 minutes. Rinse the eggplant and pat it thoroughly dry.
- Sauté the vegetables. In a large oven-safe braiser or Dutch oven, heat 1/4 cup extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onion, green pepper, and carrot. Cook for 2 to 3 minutes, stirring regularly.
- Add the garlic and spices. Stir in the garlic, bay leaves, paprika, coriander, oregano, cinnamon, turmeric, black pepper, and a dash of salt. Cook for 1 minute, stirring, until fragrant.
- Add the remaining ingredients. Add the eggplant, chopped tomatoes, chickpeas, and reserved chickpea liquid. Stir to combine.
- Start the braise. Bring the stew to a rolling boil and cook for about 10 minutes, stirring often.
- Finish in the oven. Cover the pot and carefully transfer it to the oven. Cook for about 45 minutes, until the eggplant is fully cooked and very tender. Check once or twice as it cooks. If the stew looks dry, stir in about 1/2 cup of water at a time.
- Finish and serve. Remove the stew from the oven and drizzle generously with extra virgin olive oil. Garnish with parsley or mint, if using. Serve hot or at room temperature.
Video
Notes
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- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a little water if needed.
- Slow-cooker instructions: Prepare the recipe through the garlic and spices step, then transfer everything to your slow cooker. Add 1 cup water, the eggplant, tomatoes, chickpeas, and reserved chickpea liquid. Cook on low for 4 hours, or until the eggplant is very tender.
- Shop This Recipe: Private Reserve Greek Extra Virgin Olive Oil, Greek Oregano, Sweet Spanish Paprika, and Organic Ground Coriander.
Nutrition
Calories: 280.1kcalCarbohydrates: 36.8gProtein: 10gFat: 12.4gSaturated Fat: 1.6gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 7.3gSodium: 595.2mgPotassium: 846.1mgFiber: 12.6gSugar: 9gVitamin A: 2230.2IUVitamin C: 33.9mgCalcium: 128.6mgIron: 3.9mg
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*This post first appeared on The Mediterranean Dish in 2018 and has recently been updated with new information and media for readers’ benefit. Enjoy!
Hi Suzy, tried this recipe but as i dont have a braiser or dutch oven, i used my cast iron pan to cook. Is that a suitable option?
Hi, Anu. If using your cast iron worked for you here, I’d say it’s a fine substitution. Some people complain that simmering/cooking tomato-based sauces in cast iron for too long can result in a metallic taste, so that it something to watch out for.
Hi, what other vegetable can I substitute the eggplant with? Thank you!
Hi, Jessica. Really any other veggies you might enjoy. Some have suggested Portobello mushrooms, zucchini or other root vegetables as good substitutes.
So so flavorful and delicious!!
It seems like the only salt in the recipe is when you sprinkle it on the eggplant, but even that is rinsed off and patted dry. Are we supposed to add salt to this dish?
Sorry! I just saw in the directions you call for a dash of salt! Thanks!
No prob! Hope you enjoy the recipe!
Hi, Alicia. I usually add a dash of salt along with the other spices (step 3).
I absolutely love this recipe! The only things I changed were a fresh red pepper for the green, and a sweet vidalia onion for the yellow. I served it in a bowl with a healthy dollop of whole milk Greek yogurt- yummy ! Love how the sweet and savory and hot and cool dance on my taste buds! Thank you for posting this recipe😁
Sounds wonderful! Thanks, Cyndee!
Love the recipe. Used chipotle instead of smocked paprika, so it came out very aromatic. Also, the recipe itself gives very israeli vibes (idk eggplant is just inherently feels more middle eastern ingredient), so I’ve used cilantro instead of parsley/mint.
Thanks, Artur!
I’m making it tomorrow, and I’m adding both parsley and cilantro. Also, I don’t like yogurt — I’m working on that! — so it’s either sour cream or maybe ricotta. If I were religious, eggplant would be my god! Also EVOO! And avocado, tomatoes, garlic, onions, and fresh herbs. I’d be a Mediterranean polytheist!
I made this recipe the other night and used my Instant Pot for the entire dish. I felt that the seasonings could use a little tweaking for my taste and the 1 cup of water added to the slow cooker portion of the recipe made the end result too soupy. Next time I would reduce the water to 1/2 cup. All in all, it was very tasty and I served it over brown jasmine rice. I will definitely make it again.
Thank you for sharing, Laurie!
This looks great and uses easy to find ingredients! Could you make it in a crock pot?
Nvm, I just saw that part of the recipe
LOL 🙂
Hi, Tanya. You can! The slow-cooker instructions are listed in the post: prepare the recipe up to step #3 as written. Then transfer ingredients to your slow cooker. Add 1 cup water and the remaining ingredients from step 4. Cook on low for 4 hours or until eggplant is very tender. Enjoy!
Hi Nicole, We loved this. Can it be frozen? sometimes the meal is just as good reheated..
Yes, this can be frozen. Just be sure it is fully cooled before freezing.
Dear Suzy and fans,
I made this today in my crockpot and it looks and smells SO good, I don’t think I can wait for dinner to devour it! 🙂
4 hours in the slow cooker (after having soaked the chick peas overnight). For working folks, this one potful of deliciousness will be a winner!
So glad you enjoyed it, Flo!
I was searching for something to make with the eggplant and peppers coming out of our garden. This recipe is so full of healthy ingredients. It took a bit of prep but came together easily, great instructions and turned out beautifully. It began to thicken after a little time out of the oven and was perfect with the suggested tzatziki sauce which also turned out wonderfully. I don’t often subscribe to cooking websites to spare my email but with two winners I plan to explore more of your recipes, thank you!
Thanks, Donna!
Do the leftovers freeze well?
They do! Just be sure they are completely cooled before freezing.
Wow! I was a bit apprehensive of the spice list, and second guessed the cinnamon while cooking because it was so aromatic I thought it would over power the dish – but I’m SO GLAD I made it as written because it was amazing. Served over cous cous with grilled pita, grilled lemons, and a Greek grilled chicken. So healthy, so delicious, and so much left over to enjoy!
Love to hear it, Jac! Thank you!
I’m very much a beginner at cooking, but this turned out really nice and wasn’t very difficult to assemble! I’ll be making this again 🙂
Thank you, Megan!
This is an exquisite recipe! Simple and so flavorful. Indeed better on the next days. Thank you from Montreal!
So glad you enjoyed it, Marilou!
We usually don’t care for eggplant and find it slimy. I’m hoping your tips will help. We can get baby Italian, Asian or Beatrice heirloom eggplants at the market. The Beatrice says it is good for roasting or grilling, with a mild taste. Suggestions?
Thanks
Hi, Susan. I have never made this recipe with other varieties of eggplant, but doing some quick research on Beatrice, it looks like that might be a good choice! This recipe is really forgiving, though. I think any of those other varieties could work, as well. Would love to hear your thoughts after you give it a try!
It was great with the Beatrice. I enjoy cooking with heirlooms when I have the chance. Thanks for researching it.
How soupy should this dish be after 45 min in the oven?
Hi, Chris. After 45 minutes in the oven, mine is always on the thicker side. Please note that ovens do vary, which can affect the cooking time/thickness level. If it’s too thin for you after 45 minutes, you can always leave it in a bit longer.