Eggplant Stew

2013-11-08
  • Servings : 6-8

I came up with this dish because my parents had generously supplied me with the last eggplant harvest from their garden. It’s easy and satisfying. I cook it in my 6-qt. slow cooker. If you don’t have one, recipe can easily be adapted to the stove top.

Serve topped with cilantro over hot basmati rice.

The olive oil adds a nice richness but feel free to leave it out if you’re oil-free.

Ingredients

  • 3 lbs. of globe-type eggplant, cut into 3/4"-1" cubes
  • 1 lb. tomatoes, roughly chopped or 1 lb. cherry tomatoes, left whole
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 1/4 C. extra-virgin olive oil (optional)
  • 2 T. tomato paste
  • 1 T. ground cumin
  • 2 t. smoked paprika
  • 2 C. vegetable broth
  • salt and pepper to taste

Method

Step 1

Place everything into slow cooker and cover. Cook on high for about 6 hours, until eggplant is very tender and stew has thickened.

Step 2

Add salt & pepper to taste. Serve hot over rice. (If you're like me, you'll also top it with a generous amount of hot sauce.)

Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.

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Comments (9)

  1. posted by Shellie on November 8, 2013

    Can diced fire roasted canned tomatoes (15 oz) be used in place of the fresh?

     
    • posted by Honor on November 8, 2013

      The 28-ounce can is probably a bit closer to the measurements I used, but give it a try! If it seems a little dry, maybe add a bit more vegetable broth, but I imagine it will still work fine.

       
  2. posted by Shellie on November 9, 2013

    Thanks. I’m going to make it today…..either with two cans of the tomatoes or I’ll pick up a lb. of cherry tomatoes. I’m also short on eggplant. I have 30 ounces. How do you think it would be over couscous? We’ve had rice the past two nights. I just read this recipe and I start to salivate. 🙂

     
    • posted by Honor on November 9, 2013

      I’ve found that slow-cooker recipes tend to be pretty forgiving, so I think it will still work nicely if your quantities differ a bit from mine. It’ll be good paired with couscous!

       
  3. posted by Patricia on November 9, 2013

    This sounds great! I LOVE LOVE LOVE eggplant 😀
    I hope to have this for dinner tomorrow night 8-|

     
  4. posted by Teaco on November 11, 2013

    I am not sure what you mean by globe type eggplant. I am guessing the large ones that are used in most Italian recipes. We grow the Ichiban variety, the small Japanese type. Could I use these ? I find the large purple eggplant to have a much tougher, bitter skin. I know there are many varieties so could you suggest on other than the Italian if that is what globe is. Thank you so much.

     
    • posted by Honor on November 11, 2013

      Thanks for the question. I really just mean any round eggplant. I used a variety called Listada De Gandia which is white with purple streaks and medium in size. The color isn’t important, though. If you try it out with your Ichibans, let us know how they worked!

       
  5. posted by Jenna on November 11, 2013

    This was so good! It reminds me of my boyfriend’s Persian eggplant stew. Thanks for posting!

     
    • posted by Honor on November 12, 2013

      Glad you enjoyed it, Jenna! Thanks for the feedback!