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Eggplant Stew

This Eggplant Stew is a hearty, Mediterranean-inspired vegetable medley perfect for cozy, plant-based meals full of vibrant flavors.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Easy, Gluten-Free, Healthy, Plant-based, Vegetarian
Servings: 4 servings

Ingredients

  • 1/4 cup Olive Oil divided
  • 4 cups Eggplant diced
  • 1/2 teaspoon Kosher Salt plus more to taste
  • 1/2 Yellow Onion diced
  • 1 Zucchini quartered and sliced thin
  • 1 Yellow Squash quartered and sliced thin
  • 16 ounces Cherry Tomatoes halved
  • 15 ounces Garbanzo Beans drained and rinsed
  • 3-5 cloves Garlic minced
  • 2 teaspoons Italian Seasoning salt-free
  • 1/2 teaspoon Paprika
  • 1 1/2 cups Low-Sodium Vegetable Broth
  • 2 tablespoons Fresh Basil torn, optional

Instructions

  • Wash and dice the eggplant into roughly 1-inch cubes. Quarter and thinly slice the zucchini and yellow squash. Halve the cherry tomatoes, dice the onion, and mince the garlic cloves.
  • Heat half of the olive oil (2 tablespoons) in a large skillet or Dutch oven over medium heat. Add the diced eggplant and sprinkle with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the eggplant begins to soften and lightly brown, about 6-8 minutes. Remove the eggplant and set aside.
  • Add the remaining olive oil to the skillet. Toss in the diced onion and sauté until translucent and fragrant, about 4 minutes. Add the minced garlic and cook for another 30 seconds, stirring continuously to prevent burning.
  • Stir in the zucchini and yellow squash slices. Cook for 3-4 minutes until they start to soften but still hold their shape.
  • Return the sautéed eggplant to the skillet. Add halved cherry tomatoes and drained garbanzo beans. Sprinkle Italian seasoning and paprika evenly over the mixture.
  • Pour in the low-sodium vegetable broth and gently stir everything together. Bring to a simmer, then reduce heat to low. Cover the skillet and cook for 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors meld.
  • Taste and add more salt if needed. Remove from heat and sprinkle torn fresh basil over the stew for a vibrant finish.

Equipment

  • Large skillet or Dutch oven
  • Cutting board and sharp knife
  • Wooden spoon or silicone spatula
  • Measuring Cups and Spoons
  • Colander

Notes

  • Salt the eggplant early to draw out moisture and reduce bitterness, improving caramelization.
  • Use a heavy-bottomed pan or Dutch oven to prevent sticking and promote even cooking.
  • Lightly char the eggplant cubes on a grill pan before adding for a smokier flavor.
  • Substitute fresh basil with dried basil or fresh parsley if unavailable.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.