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–+ servings
5 from 2 votes

Roasted Eggplant Stew

This warming stew is delicious served as a side dish, or as a main. To enjoy it as a main, serve this with a cooked grain such as rice or quinoa, on top of mashed potatoes, or with some crusty bread. See the recipe notes to make a Greek-inspired version of this dish.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Servings: 4
Ingredients
For the eggplant:
  • 1 tablespoon(s) olive oil
  • 2 medium eggplant cut into bite-size pieces
  • 1/2 teaspoon salt (or to taste)
For the rest of the stew:
  • 1 tablespoon(s) olive oil
  • 1 yellow onion chopped
  • 2 clove(s) garlic minced
  • 1 28oz can(s) diced tomatoes
  • 1 19oz can(s) chickpeas drained and rinsed
  • 1/4 cup(s) tomato paste
  • 2 teaspoon(s) italian seasoning
  • 1/2 teaspoon(s) salt (or to taste)
  • 1/4 teaspoon(s) black pepper
  • 1 handful(s) fresh parsley chopped (for garnish)
  • Optional to serve with Roasted Eggplant Stew: cooked rice, cooked quinoa, mashed potatoes, or crusty bread.
US Customary - Metric
Instructions
For the eggplant:
  • Preheat your oven to 400F (200C).
  • Place the cut eggplant into a large baking dish and drizzle with 1 tablespoon olive oil and season with salt. Bake for about 40 minutes, stopping to stir halfway through, until the eggplant is fork-tender.
For the rest of the stew:
  • In the meantime, heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic, and sauté until the onions turn translucent and begin to brown, about 5 minutes.
  • Stir in the tomatoes, chickpeas, tomato paste, Italian seasoning, salt, and pepper. Bring to a simmer and continue to cook at a light simmer until the eggplant is finished cooking.
  • Once the eggplant is ready, stir the roasted eggplant into the tomato and chickpea sauce. Garnish with chopped parsley and serve hot with grain or side dish of choice.
Notes
Make-ahead: allow the stew to cool and store in an air-tight container in the fridge for up to 5 days, or freeze for later.
Other seasonings: for a Greek-inspired version, replace the Italian seasoning with Greek seasoning and garnish with fresh oregano.
Oil-free: to make oil-free, line your baking dish with parchment paper or use a non-stick baking dish. Omit the oil and instead, toss the eggplant with vegetable broth or aquafaba. When sautéing the onions, omit the oil and instead do a water or broth sauté.
Nutrition
Serving: 1serving without grain or bread (recipe makes 4 servings) | Calories: 301kcal | Carbohydrates: 47g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1112mg | Potassium: 1324mg | Fiber: 16g | Sugar: 16g | Vitamin A: 657IU | Vitamin C: 31mg | Calcium: 163mg | Iron: 5mg

Find it online:

https://www.easyveganmealplan.com/recipe/roasted-eggplant-and-tomato-stew/