Healthy Tomato Eggplant Stew
A simple, hearty Mediterranean-inspired stew with tender eggplant, rich tomatoes, garlic, and aromatic herbs. Packed with fiber, plant-based protein, and healthy fats, this flavorful vegan dish is perfect for quick weeknight dinners, meal prep, or a satisfying side for any occasion.
Equipment
- 1 large high-sided saucepan
- 1-Colander
- 1 kitchen towel
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon or spatula
- Measuring Cups and Spoons
Ingredients
- 2 medium eggplants about 2 pounds, cut into 1-inch cubes
- 2 tablespoons extra virgin olive oil divided
- 1 small red or white onion finely diced
- 4 garlic cloves minced
- 1 teaspoon dried oregano
- ¼ to ¾ teaspoon chili flakes adjust to taste
- 1 ¾ cups crushed tomatoes
- Fine sea salt and freshly ground black pepper to taste
- Fresh herbs basil, cilantro, dill, or parsley for garnish
Instructions
- Prepare and Salt the Eggplant: Start by washing your eggplants and cutting them into roughly 1-inch cubes. Place a single layer of eggplant in a colander, sprinkle generously with fine sea salt, and continue layering until all the cubes are salted. Let the eggplant sit for 15–30 minutes. This process, called “sweating,” draws out excess moisture and reduces any bitterness while helping the cubes absorb flavors later. Once the eggplant appears slightly softened and “sweaty,” transfer the cubes to a clean kitchen towel and gently pat them dry.
- Sear the First Batch of Eggplant: Heat 1 tablespoon of extra virgin olive oil in a large high-sided saucepan over medium heat. Add half of the eggplant cubes in a single layer, ensuring they have space to brown. Season lightly with salt and freshly ground black pepper. Cover the pan with a lid and cook for 10 minutes, stirring occasionally. You want each cube to become tender and develop a golden-brown exterior without becoming mushy. Once done, transfer this batch to a plate and set aside.
- Sear the Second Batch of Eggplant: Repeat the searing process with the remaining eggplant cubes. Add a small drizzle of olive oil if the pan is dry. Cook the cubes in the same manner until they are soft and nicely golden on all sides. Once finished, transfer them to the same plate as the first batch. Cooking the eggplant in two batches ensures even browning and prevents overcrowding, which could cause steaming instead of searing.
- Sauté the Aromatics: In the same pan, add a little more olive oil if needed. Toss in the finely diced onion along with a pinch of salt. Cook over medium heat for 5–7 minutes, stirring frequently, until the onions are soft, translucent, and fragrant. This step builds a flavorful base for the stew, as the onions caramelize slightly and release their natural sweetness.
- Add Garlic, Oregano, and Chili Flakes: Once the onions are softened, add the minced garlic cloves to the pan. Sprinkle in 1 teaspoon of dried oregano and 1/4 to 3/4 teaspoon of chili flakes depending on your desired heat level. Cook for about 30 seconds, stirring constantly, just until the garlic becomes fragrant. Be careful not to let the garlic burn, as it can turn bitter. This combination of aromatics infuses the dish with warmth, spice, and classic Mediterranean flavor.
- Combine Eggplant and Tomatoes: Return all the cooked eggplant cubes to the pan, gently folding them into the onion and garlic mixture. Pour in 1 3/4 cups of crushed tomatoes and stir carefully to combine all ingredients. Make sure the eggplant is evenly coated with the tomato sauce, allowing the flavors to mingle.
- Simmer the Stew: Reduce the heat to low and cover the saucepan with a lid. Let the stew simmer gently for 15 minutes, stirring occasionally. This allows the eggplant to absorb the tomato flavor, soften further, and create a rich, cohesive sauce. Taste the stew midway through simmering to ensure it isn’t sticking to the pan and adjust the heat as needed.
- Adjust Seasonings: After simmering, taste the stew and adjust salt, pepper, or chili flakes as desired. This final step ensures your stew is perfectly balanced in flavor.
- Garnish and Serve: Transfer the finished stew to a serving dish and sprinkle generously with fresh herbs such as basil, parsley, dill, or cilantro. The fresh herbs add a bright, aromatic note and a beautiful visual contrast to the rich, reddish-brown tomato sauce. Serve warm as a side dish or a main course alongside grains, bread, or your favorite Mediterranean dishes.
Notes
- Always salt the eggplant first to remove bitterness and excess moisture.
- Cook the eggplant in batches for even browning and better texture.
- Use a high-sided saucepan to prevent spilling while stirring.
- Adjust chili flakes gradually to match your preferred spice level.
- Add fresh herbs at the end for aroma and visual appeal.
- Choose firm, medium-sized eggplants with smooth skin for best results.
- Use high-quality extra virgin olive oil for richer flavor.
- Allow the stew to simmer slowly so flavors meld fully.
- Optional: add a splash of balsamic vinegar or smoked paprika for depth.
