Tomato Eggplant Stew

This spicy tomato eggplant stew is a Mediterranean-inspired side dish with lots of garlic, chili flakes, and crushed tomatoes.

Eggplant is a hallmark summer vegetable. When I think of classic eggplant dishes, I imagine eating them on sunny Mediterranean patios – with cold white wine and crusty bread baked that very morning by the town bread lady, whose name is something like Lucia or María. I’m thinking southern Italy or the Greek islands… I think you catch my drift.

This tomato eggplant stew (a.k.a. aubergine to my non-American friends) is a delicious, simple dish that can be eaten in a lot of ways – with grilled bread, on pasta/polenta, with roasted potatoes, or even topped with a fried egg. It’s spicy, garlicky, buttery, and proven to convert even the biggest eggplant-skeptics (well, at least the one I live with).

Although it’s not “authentic” to any one cuisine, it does have a lot of global influences, like Turkish imam bayildi, Sicilian caponata, and Ukrainian eggplant “caviar”, to name a few. Basically, eggplant + tomatoes + spices = always a good idea.

Eggplant Stew Ingredients + Substitutions

• Eggplant: 2 pounds may seem like a lot, but eggplant shrinks considerably during cooking. You can use standard (i.e. globe) eggplants here, or the Sicilian (striped) or Japanese (long and thin) varieties.
• Onion: White, yellow, or red onion will do.
• Garlic: The more, the merrier!
• Dried Oregano: You can sub with Italian seasoning or Herbes de Provence.
• Chili Flakes: Feel free to sub with a bit of diced fresh chili (added in the same step) or even just your favorite hot sauce.
• Crushed Tomatoes

How to Make Stewed Eggplant

Step 1: Salt the Eggplant

Start by cutting the eggplants into 1-inch cubes. Place in a colander and sprinkle generously with salt (to draw out excess moisture and bitterness – more details below). Set aside for 15 to 30 minutes, then transfer to a clean kitchen towel and pat dry.

Step 2: Brown the Eggplant

Heat some oil in a large saucepan and add half of the eggplant. Cook, stirring occasionally, until golden – about 10 minutes. (Be sure to cover the pan with a lid when browning the eggplant – trapping steam inside the pan will make the eggplant soft and buttery.) Transfer to a plate and repeat with the second half. Set all the eggplant aside.

Step 3: Cook the Aromatics

Saute the onion in the same pan, then add the garlic and spices at the end.

Step 4: Stew the Eggplant

Lastly, add all the eggplant back in, along with the crushed tomatoes, and simmer for 15 minutes.

Why You Should Salt Eggplant

Eggplant naturally contains a lot of moisture and some bitterness. Generously salting it and letting it stand for 15 to 30 minutes before cooking helps combat both of these issues. The salt makes eggplant “sweat out” (literally) the excess moisture and bitter flavor.

Don’t worry about sodium. This salt will melt on the eggplant and ultimately get wiped off – it will not get absorbed into the eggplant. If you’re in a rush, you can skip pre-salting – but beware that your eggplant will be a tad bitter.

Making Eggplant Stew In Advance

Stewed eggplant arguably gets even better as it sits. You can keep it in an airtight container in the fridge for up to 4 days.

What to Serve with Stewed Eggplant

As far as I’m concerned, if you get your hands on a crusty sourdough loaf, this aubergine stew can be a meal on its own. It’s also delicious with herbed potato salad, pasta salad, falafel, or marinated lentils.