Eggplant Stew
Cubed eggplant, chickpeas, and diced tomatoes simmer together on the stovetop with warm spices for a hearty vegetable dinner.
Ingredients
- 1 medium eggplant cubed
- 1 teaspoon kosher salt plus more to taste
- 2 tablespoons olive oil divided
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 2 cups vegetable broth 475 ml
- 1 can diced tomatoes 28 ounces / 794 g
- 1 can chickpeas rinsed and drained, 15 ounces / 425 g
- 1/4 teaspoon black pepper
Instructions
- Place the cubed eggplant in a large colander set in the sink or over a bowl. Sprinkle with 1 teaspoon of kosher salt and toss to coat. Let the eggplant drain for 20 to 30 minutes.
- Rinse the eggplant briefly under cold water and pat the cubes completely dry with paper towels.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Add the dried eggplant cubes and sear for 4 to 5 minutes, turning occasionally until lightly browned. Remove the eggplant from the pot and set it aside on a plate.
- Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and cook for 4 to 5 minutes until translucent.
- Stir in the minced garlic, cumin, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in the vegetable broth, diced tomatoes with their juices, and rinsed chickpeas. Stir well, scraping up any browned bits from the bottom of the pot.
- Return the seared eggplant to the pot. Bring the mixture to a gentle boil, then reduce the heat to low.
- Cover partially and simmer for 30 minutes, stirring occasionally, until the stew thickens slightly and the eggplant is tender. Season with black pepper and additional salt to taste before serving.
Notes
Do not skip drying the eggplant after salting. Wet eggplant will steam instead of searing in the hot pan.
Cut the eggplant into pieces that are roughly the same size so they cook at the same rate.
If the stew gets too thick during the simmer, stir in an extra splash of vegetable broth or water.