clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tomato eggplant stew in a vintage bowl with a slice of bread.

Tomato Eggplant Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author:
  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegan


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


  • 2 medium eggplants (about 2 pounds), cut into 1-inch cubes*
  • Fine sea salt and freshly ground black pepper, to taste
  • About 2 tablespoons extra virgin olive oil
  • 1 small red or white onion, finely diced
  • 4 medium garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 to 3/4 teaspoon chili flakes
  • 1 3/4 cups crushed tomatoes
  • Fresh herbs like basil, cilantro, dill, or parsley, for serving


  1. Place a layer of cubed eggplant in a colander and sprinkle generously with salt. Continue layering and sprinkling with salt. Let stand for 15 to 30 minutes. When the eggplant looks sweaty, transfer it to a kitchen towel and pat dry.
  2. Heat 1 tablespoon olive oil in a large high-sided saucepan over medium heat and add half of the eggplant. Season with pinches of salt and pepper and toss to coat. Cover tightly with a lid and cook, stirring occasionally, until the eggplant is soft and golden brown all over, about 10 minutes. Transfer to a plate and set aside. Cook the remaining eggplant the same way and set aside all the eggplant.
  3. Add a bit of oil to the pan if needed and add the diced onion with a pinch of salt. Cook until soft and translucent, 5 to 7 minutes. Then add 4 minced garlic cloves, 1 teaspoon dried oregano, and chili flakes (1/4 teaspoon for mild, up to 3/4 teaspoon for spicy), and cook for 30 seconds more.
  4. Add all the eggplant back in, along with 1 3/4 cups crushed tomatoes. Stir to combine. Cover with a lid, reduce the heat to low, and simmer for 15 minutes.
  5. Taste and adjust the seasonings, if needed. Sprinkle with herbs before serving.


No need to peel – eggplant skin is totally edible!


  • Serving Size: 1/6 of the recipe
  • Calories: 115
  • Fat: 5 g
  • Carbohydrates: 16.4 g
  • Fiber: 8.1 g
  • Protein: 3.4 g