Eggplant Stew [With Tomatoes + Chickpeas] (2024)

This hearty chickpea and eggplant stew is packed with flavor, fiber, & plant-based protein but made entirely of affordable kitchen staples! Stovetop & Crockpot methods below!

Hearty Tomato, Chickpea, and Eggplant Stew

Although we do most of our stew-making during the cooler months, with a focus on summery eggplant (aubergine), this chickpea eggplant stew in a tomato-based sauce is a hearty, savory, nutrient-rich stew that creates a bowl of satisfying, comfort food we happily enjoy year-round.

Plus, it’s so simple to pull together (and adapt) this stewed eggplant recipe. It requires just one pot, simple and inexpensive pantry staples, a bit of chopping, and under an hour to pull together on the stovetop. It’s also gluten-free, dairy-free, grain-free, and vegan.

Once simmered low and slow on the stovetop or in a crockpot, this stewed eggplant combines melt-in-the-mouth tender eggplant in a flavorful, nutrient-dense tomato sauce, made heartier thanks to fiber and protein-rich chickpeas. It also stores, freezes, and reheats well – perfect for weeknight dinners.

Looking for more delicious eggplant recipes? Check out our maple-soy glazed sautéed eggplant, crisp eggplant stacks, or hazelnut eggplant pasta.

The Ingredients

• Eggplant: It’s best to use smaller eggplants (which have fewer seeds and less chance for bitterness). Make sure it’s firm with smooth, shiny skin.
• Chickpeas: (Garbanzo beans) Use canned or home-cooked chickpeas/white beans (like cannellini). Canned lentils (brown or green) would also complement it well.
• Mirepoix: This stew uses the classic trio of onion, carrot, and celery to add depth.
• Garlic: Adjust the amount to taste. You could use garlic powder in a pinch.
• Oil: Any neutral cooking oil will work, though we particularly like olive oil.
• Tomato sauce: We used tomato basil marinara sauce. Another tomato sauce would work, tomato passata, or high-quality canned tomatoes (whole or crushed).
• Seasonings: You only need a few pantry staples for heaps of flavor.
  • chili powder (or cayenne pepper/ red pepper flakes)
  • cumin
  • sea salt
  • black pepper
• Broth: We used vegetable bouillon cubes + water, though a rich pre-made vegetable broth will work, too. Use reduced-sodium broth if preferred.
• Lemon: We prefer fresh lemon juice, though bottled works in a pinch to brighten the flavor of this rich tomato eggplant stew. Alternatively, a splash of vinegar (red wine vinegar, white wine vinegar, or apple cider vinegar) will work.
• Parsley: Just a little fresh parsley is a wonderfully fresh, herby addition to the stew.

Eggplant Stew Recipe Variations

Whether you want to add to the stewed eggplant recipe or adapt it to a different flavor profile (which is easy to do by swapping out your selected herbs and spices).

• Other spices: There are several you could experiment with.
  • Smoked paprika
  • Coriander
  • Dried oregano/ Italian seasoning
  • Cinnamon
  • Turmeric
• Spinach/Kale: Spinach can be added at the end, stirring it in to wilt. Alternatively, add kale/chard in the last 5-8 minutes of cooking, as they’ll take longer to wilt.
• Other Vegetables: There are several veggies you could add to this eggplant tomato stew for extra texture, flavor, and nutrients.
  • Zucchini
  • Broccoli/ cauliflower
  • Peas/ green beans
  • Mushrooms
  • Roasted bell peppers
• Sweetener: If the tomato product you use is fairly acidic, a small amount of sugar, brown sugar, or maple syrup will help to balance the flavor.

For more of a Mediterranean eggplant stew recipe, you can use a combination of dried oregano or Italian seasoning, smoked paprika, red pepper flakes, fresh basil, and experiment with optional add-ins like zucchini, olives, capers, etc.

How to Make Chickpea Eggplant Stew

• 1) First, drain and rinse the canned chickpeas, chop the eggplant into 1-inch cubes, mince the garlic, and thinly slice the onion, celery, and carrots.

• 2) Meanwhile, heat a large heavy-based pan (or Dutch oven) over medium-high heat with ¼ cup of oil. Once hot, add the eggplant and season it with salt. Cook for 5 minutes, stirring occasionally until they soften and brown on all sides, then remove it from the pan and set aside.

• 3) In the same pot, add another tablespoon of oil along with the onion, garlic, celery, and carrots. Cook for 3-5 minutes until the onion is translucent.

Cooking the vegetables until they’re lightly caramelized will help to add even more flavor depth to the eggplant chickpea stew. Make sure to de-glaze the pan afterward, scraping up any bits from the bottom to add all that flavor to the stew.

• 4) Then, add the spices, stir well, and sauté for a further minute. Add the vegetable broth (or bouillon cubes + water) and stir well.

• 5) Then add the marinara sauce, eggplant, and chickpeas. Bring the eggplant tomato stew to a boil, cover with a lid, then lower to a simmer to cook for 30-40 minutes, stirring occasionally.

• 6) Stir in the lemon juice and minced parsley, then try it and adjust any of the seasonings to taste. Enjoy!

FAQs

Pro Recipe Tips

• Adjust the heat level: Add less/more chili powder or even more heat with harissa, red pepper flakes, cayenne pepper, etc.
• Sauté the vegetables and seasonings: This blooms the spices and lightly caramelizes the veggies for rich, deep, complex flavor. Sautéing the eggplant is important for texture, too.
• Don’t take shortcuts: The low, slow simmering helps to bring together all the flavors of this stewed eggplant and tomatoes recipe into a cohesive, delicious stew while avoiding the eggplant becoming mushy.
• Adjust the consistency: For a thinner stew, add more vegetable broth. For a thicker eggplant stew, simmer it longer or add cornstarch slurry (1-2 tbsp). For a thick, creamy eggplant stew, blend a small amount of the chickpeas and broth.

Storage Instructions

Make ahead: We’re big fans of making this a day ahead (or plenty of leftovers) since it tastes EVEN better on day two when the flavors have more time to meld.

Fridge: Allow the eggplant chickpea stew to cool and then store it in an airtight container (or several containers) in the refrigerator for 3-4 days.

Freezer: Freeze the cooled eggplant stew in airtight freezer-safe containers, Ziplock/Stasher bags, or even a silicone muffin mold (for individual servings), leaving room for expansion. Freeze for up to three months, allowing it to thaw in the fridge overnight.

Reheat: Use a microwave or the stovetop to gently reheat the aubergine stew.

What To Serve With Eggplant Stew?

Optionally garnish the stewed eggplant with a dollop of vegan yogurt/sour cream, extra fresh herbs, and/or toasted pine nuts/slivered almonds. Beyond that, enjoy the chickpea eggplant stew as a side dish or main alongside:

• Bread: Regular crusty bread, focaccia, garlic bread, pita bread, OR cornbread work wonderfully for mopping or enjoying it at room temperature over the bread.
• Rice or quinoa: Like white rice, brown rice, couscous, or quinoa. Low-carb cauliflower rice will pair with the eggplant chickpea stew well, too.
• Over pasta: With spaghetti or short-shaped pasta.
• Mashed potato: Creamy mash (or Polenta!) pairs wonderfully.
• Side salad: Serve this rich stew with a simple, leafy green side salad for freshness.

Photos by Alfonso Revilla