Name: Tomato Eggplant Stew
Prep time: PT-487486H44M3S
Cook time: PT-487486H44M3S
Total time: PT-487486H44M3S
Cuisine: Mediterranean
Ingredients: 2 medium eggplants (about 2 lb), cut into 1-inch cubes; Fine sea salt and freshly ground black pepper, to taste; 2 tablespoons extra-virgin olive oil; 1 small red or white onion, finely diced; 4 medium garlic cloves, minced; 1 teaspoon dried oregano; ¼ to ¾ teaspoon chili flakes (adjust to taste); 1¾ cups crushed tomatoes; Fresh herbs like basil, cilantro, dill, or parsley, for garnish

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A spicy, garlicky Mediterranean-inspired side dish featuring tender eggplant simmered in a rich tomato base, accented by chili flakes and fragrant herbs—perfect with crusty bread or over pasta.

Why You’ll Love This Recipe

Bold, comforting flavors—garlic, chili, and oregano meld beautifully with eggplant and tomatoes.
Versatile—enjoy it with bread, pasta, polenta, potatoes, or even topped with a fried egg.
Make-ahead friendly—flavors deepen when chilled and re-warmed, making it ideal for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium eggplants (about 2 lb), cut into 1-inch cubes
Fine sea salt and freshly ground black pepper, to taste
About 2 Tbsp extra-virgin olive oil
1 small red or white onion, finely diced
4 medium garlic cloves, minced
1 tsp dried oregano
¼ to ¾ tsp chili flakes (adjust to taste)
1¾ cups crushed tomatoes
Fresh herbs like basil, cilantro, dill, or parsley, for serving

Directions

Salt the cubed eggplant in a colander (layer-salt-repeat), and let sit for 15–30 minutes until “sweaty.” Pat dry on a kitchen towel.
Heat olive oil in a pan; sauté onion until softened.
Add garlic, oregano, and chili flakes; cook briefly until fragrant.
Stir in crushed tomatoes, then add eggplant cubes. Season with salt and pepper.
Cover and simmer until eggplant is tender and the flavors meld.
Serve hot, garnished with fresh herbs.

Servings And Timing

Serves 4 to 6 people as a side dish.

Timing estimate (approximate):

Prep: 20–30 minutes (including salting/drying eggplant)
Cook: 25–35 minutes

Variations

Add protein or legumes: Stir in chickpeas for extra heartiness.
Spice it differently: Mix in Moroccan spices like cumin or smoked paprika.
Make it saucy: Add vegetable broth or white wine for a looser consistency.

Storage/Reheating

Refrigerate in an airtight container for up to 4 days; flavors often improve after resting.
Reheat gently on the stove or in the microwave until warmed through. If thickened, add a splash of water or broth to loosen.

FAQs

1. What’s the best way to reduce eggplant bitterness?

Layer and salt the cubes, let them sit 15–30 minutes, then pat dry—this draws out bitterness.

2. Can I use canned tomatoes instead of crushed?

Yes, whole or diced canned tomatoes work—just crush or break them up while cooking.

3. Is olive oil necessary?

Extra-virgin olive oil adds depth and flavor, but neutral oils like canola can be used in a pinch.

4. Can I make this vegan or vegetarian?

Absolutely—this recipe is inherently vegan and vegetarian.

5. What can I serve it with?

Crusty bread, couscous, pasta, polenta, roasted potatoes, or even topped with a fried egg.

6. Can I freeze it?

Yes—this stew freezes well for up to 2–3 months. Thaw overnight in the refrigerator and reheat gently.

7. Can I reduce the heat?

Simply omit or reduce chili flakes for a milder version.

8. Can I add other vegetables?

Sure—zucchini, bell peppers, or chickpeas are great additions.

9. How do I adjust seasoning?

Taste after cooking, then add salt, pepper, or chili flakes as needed. Fresh herbs brighten the final dish.

10. Is there a non-spicy version?

Yes—omit chili flakes and rely on herbs like oregano or basil for gentle seasoning.

Conclusion

This Tomato Eggplant Stew brings the heart of Mediterranean flavor to your table with its vibrant blend of garlic, oregano, and tomato, all wrapped around tender, savory eggplant. It shines as a side dish, veggie main, or cozy make-ahead meal. Let it sit and marry; reheat and enjoy—simplicity never tasted so satisfying.

Tomato Eggplant Stew