Eggplant Stew

BY : PUBLISHED : November 8th, 2013 UPDATED: August 17th, 2021

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.

Eggplant Stew

I love to serve this easy eggplant stew over rice.
5 from 1 vote
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Dinner, Lunch
Cuisine American
Servings 6 servings
Calories 178 kcal
METHOD Slow Cooker
DIET Vegan


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


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


Calories: 178kcalCarbohydrates: 22gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 368mgPotassium: 832mgFiber: 9gSugar: 12gVitamin A: 1272IUVitamin C: 19mgCalcium: 51mgIron: 2mg
Keyword cumin, eggplant, eggplant stew, garlic, gf, gluten free, glutenfree, onion, slow cooker, smoked paprika, stew, tomato
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Honor

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

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