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Eggplant stew with chickpeas and tomatoes in Dutch oven
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4.92 from 333 votes

Easy Greek-Style Eggplant Stew

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.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Entree
Cuisine: Greek
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 people
Author: Suzy Karadsheh

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

    • 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: 280.1kcal | Carbohydrates: 36.8g | Protein: 10g | Fat: 12.4g | Saturated Fat: 1.6g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 7.3g | Sodium: 595.2mg | Potassium: 846.1mg | Fiber: 12.6g | Sugar: 9g | Vitamin A: 2230.2IU | Vitamin C: 33.9mg | Calcium: 128.6mg | Iron: 3.9mg

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