Easy Greek-Style Eggplant Stew

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

Vegetarian

Greek Charred Eggplant with Tomato and Feta

Entree

Traditional Greek Moussaka with Eggplant

Entree

Pasta alla Norma (Sicilian Eggplant Pasta)

Appetizer and Mezze

Mediterranean Grilled Eggplant with Whipped Feta

*This post first appeared on The Mediterranean Dish in 2018 and has recently been updated with new information and media for readers’ benefit. Enjoy!