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!
Can i use tomato passata instead of canned tomatoes?
The consistency will be a bit different, but, sure, that could work!
Love this recipe as a vegan dish.
I would like to make this as a low protein version. what could I use instead of chickpeas?
Hi, Maria. You could simply omit the chickpeas and add more veggies if you prefer.
Turned out beautifully! Had all ingredients except dried coriander but stirred in chopped fresh coriander & spring/green onions before serving. Yum with fresh buttered bread rolls. Great simple dish, definitely make again, thank you!
My pleasure, Venice! Glad you enjoyed it!
I added pieces of shrimp and tilapia and it was delish! Great recipe!
Thanks for sharing that idea, Jayne!
This recipe is absolutely delicious. We ate with fresh pita from local market. I have switched to Mediterranean diet lifestyle and this recipe will not disappoint you!
Thanks so much, Lissette!
I have made this several times. Don’t change or add anything. It is simply perfect! Thank you for sharing.
My pleasure, Jo! Glad to hear you love it!
This recipe was outstanding! My neighbors garden produced an overload of eggplant and she dropped by and gave me some.-I wanted something other than “Eggplant Parm”for a change .Your recipe fit the bill and was easy to follow.I served it over pasta and received tons of compliments. I am looking forward to make it again!
THANK YOU
Awesome! Also, be sure to checkout my Eggplant Caponata! That’s another unique recipe that is very popular here!
How can tinned chickpeas and canned tomatoes taste so amazing??? Absolutely delicious recipe and my house smells fabulous. And thank you for the tip on salting/rinsing the eggplant – removed all bitterness. Another regular rotation recipe!!!
I am not a vegetarian, because I seldom find vegetarian main dishes that are hearty and satisfying enough, but this, THIS recipe does it all for me. I initially made it as a side for Mediterranean pork medallions, tabbouleh, and loubia (stewed Italian green beans and tomatoes), but this made the meal a meal. I served it as-is for that meal, but have since served it overbrown Jasmine rice, and it’s hands down delicious!
Thank you so much for this recipe. The eggplant was indeed mouth watering, and the combination of eggplant, tomatoes and garbanzo beans were inspired by the spices, This will be a staple recipe. It might even make me a vegetarian!
This is definitely a very hearty vegetarian meal. So glad you enjoyed it!
I just made it! I only had 1 can chickpeas, but followed the rest of the recipes. I was looking for some new eye-opening eggplant recipe, and I am glad to made this! Yummy. It can be also good pasta sauce? Thanks for wonderful recipe, Suzy!
I was looking for a new eggplant recipe and was so excited to make this after looking at so many of the good reviews. I’m sad to say that I found it to be very bland and soupy. I left mine in the oven for a full hour and it still didn’t thicken up, but I had to pull it out since the veggies were getting mushy. The spices smelled delish on the stovetop yet somehow disappeared in the final dish so that all I could really taste was the cinnamon. Maybe I did something wrong, but I followed the directions! I might try making it again at some point but add tomato paste to amp up the tomato flavor and increase the spices (minus the cinnamon – I would personally use less!)
Thank you for the feedback, Lauren.
Just made this and am already in love. Can’t wait to eat it again tomorrow after everything I’ve read about it being even better the next day. Made a few changes to fit my tastes and what I had on hand. I cubed some lamb (always looking for an excuse to have lamb lol) and cooked it with the onion, carrot, and pepper (red onion cuz it’s what I had on hand and orange bell pepper since I don’t like green). Some red pepper flakes in the spice mixture for a hint of heat. Deglazed the pan with some red wine. Small can of tomato paste mixed into the cooked veg before adding the canned tomatoes, chickpeas, and eggplant. I also only used one can of chickpeas, but added zucchini and spinach for some more vegetables. Definitely the kind of stew you can alter to fit to your preference or what’s on hand.
Thanks for sharing your adaptations, Nicc!
This is such an easy, rich and healthy recipe, makes great leftovers and tastes better the next day. Thank you!
Really lovely flavours, extremely happy how it turned out, I did add zucchini and changed the bell peppers to yellow which I think is really nice in it but definitely something I will be cooking again. Thank you so much sharing, looking forward to more of your recipes.
This is one of my go to recipes for the abundant eggplant that I fortunately receive from my sis-in-law! Had it last year for my anniversary party dinner and this year I’m cooking it on my anniversary! It is so tasty and even freezes well!! thanks for my anniversary fav! today is my 35th!!
Happy anniversary, Sandy! 35 years!!! WOW!
This was a resounding hit. I added chicken, cumin, more salt, kalamata olivies and red pepper for a hint of kick. Used red onions because that was what I had from the garden. Will definitely be making again. May experiment with adding other veggies.
Awesome! Thanks for sharing, Amy!
If using dry chickpeas (soaked and cooked), do I need to replace the reserved liquid with anything? I don’t know what ingredient would replace aquafaba.
Hi, Ellen. You can just replace with water, no problem. I would say around 3/4 cup.
Hi- I can plan to do the same…how many cups of chickpeas did you cook? Thanks!
This astounded me. So simple, savory and delicious. Served it with small breaded pork cutlets. Got raves from our household of picky eaters.