Eggplant Stew Recipe

The Eggplant Stew Recipe is a medley of spices and hearty textures.  Its robust ingredients blend together to create a vegan feast that’s both nourishing and satisfying. Whether you’re looking for a weeknight dinner that warms the soul or a special dish to share with friends, this eggplant stew will surely delight you.

I love to prepare stews because they allow me to transform simple ingredients into mind-blowing dishes like my Chickpea Stew, and Eggplant Rundown.

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Of lately the weather is very temperamental, one day it is very cold with threats of freezing temperatures and the next we are in the 80’s. Today while we are enjoying relatively warm and sunny weather here in Florida, in the Northeast USA they are under a heavy snowstorm.

This Vegan Eggplant Stew is dedicated to all my readers experiencing the cold weather. I decided to make a  Caribbean Eggplant Stew that is hearty comforting, warming and a flavor bomb!

This Eggplant  Stew recipe is extremely easy and cheap to prepare and so delicious. I made a large pot of stew and had leftovers after serving it for dinner. This summer if you are planning to plant a vegetable garden, please include eggplants so you can make some of my delicious eggplant recipes:

1. Baked Stuffed Eggplant
2. Jamaican Vegan Eggplant
3. Ratatouille

Ingredients For Vegan Eggplant Stew

• Olive Oil: Used to sauté the vegetables, it enhances their flavors while adding a hint of Mediterranean richness.
• Onion: Adds a foundational savory depth that becomes sweet when sautéed, enriching the stew’s base.
• Garlic: Introduces a robust, aromatic kick that deepens the overall flavor profile.
• Green Onions: Provide a mild, crisp texture and a burst of freshness.
• Cumin: Lends a warm, earthy spice that complements the eggplant beautifully.
• Smoked Paprika: Gives a subtle smokiness and vibrant color to the stew.
• Italian Seasoning: A blend of classic herbs that infuses the dish with familiar Mediterranean flavors.
• Ground Turmeric: Offers a golden hue and a mildly aromatic bitterness.
• Dried Thyme: Adds a subtle, earthy herbal touch.
• Ground Allspice: Contributes a warm, slightly sweet flavor, rounding out the spice profile.
• Diced Tomatoes: Provide body and a tangy sweetness that balances the richness of the spices.
• Tomato Paste: Thickens the stew and intensifies the tomato flavor for a richer base.
• Bragg’s Liquid Aminos or Tamari Sauce: Adds a savory umami depth, enhancing the stew’s hearty character.
• Eggplant: The star of the dish, eggplant adds a meaty texture and absorbs flavors well, making it ideal for stews.
• Butter Beans: These creamy beans add heartiness and protein, enhancing the stew’s texture and nutritional value.
• Vegetable Broth: Provides the liquid base for the stew, enriching it with a subtle veggie flavor that complements the other ingredients.
• Salt: Essential for seasoning, it enhances the natural flavors of the stew, bringing all the elements together harmoniously.

How To Cook Eggplant Stew?

1. Heat oil in a large saucepan, add onions and cook until soft, about 3 minutes. Stir in garlic and green onions, cumin, smoked paprika, Italian seasoning, turmeric, thyme, allspice and cook until fragrant.
2. Add diced tomatoes, tomato paste, Bragg’s liquid aminos, eggplant, butter beans and vegetable broth. Bring to a boil, cover saucepan and reduce to simmer for 20 minutes or until thickened. Serve on a bed of rice or quinoa.

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Eggplant Stew Recipe

This flavorful Eggplant Stew recipe, one of the easiest eggplant recipes ever and it can be served with rice or quinoa.

5 from 7 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Eggplant Stew

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4 servings

Calories: 154kcal

Ingredients

• 2 tablespoons olive oil
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 2 green onions chopped
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground allspice (optional)
• 1 28- ounce can of diced tomatoes
• 1 tablespoon tomato paste
• 3 tablespoons Bragg’s liquid aminos or Tamari sauce
• 1 large eggplant chopped
• 1 can butter beans drained
• 1 cup vegetable broth
• Salt to taste (optional)

Instructions

• Heat oil in a large saucepan, add onions and cook until soft, about 3 minutes. Stir in garlic and green onions, cumin, smoked paprika, Italian seasoning, turmeric, thyme, allspice and cook until fragrant.
• Add diced tomatoes, tomato paste, Bragg’s liquid aminos, eggplant, butter beans and vegetable broth. Bring to a boil, cover saucepan and reduce to simmer for 20 minutes or until thickened. Serve on a bed of rice or quinoa.

Nutrition

Calories: 154kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 294mg | Potassium: 791mg | Fiber: 7g | Sugar: 11g | Vitamin A: 780IU | Vitamin C: 27mg | Calcium: 108mg | Iron: 3mg