• Rich, savory flavor with a hint of briny olives • Naturally plant-based and satisfying • Perfect for meal prep and reheats beautifully • Simple ingredients with bold results • Delicious served on its own or with bread or rice
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 2 large eggplants, cut into cubes • 3 tablespoons olive oil • 1 medium onion, chopped • 3 cloves garlic, minced • 1 can (14 ounces) diced tomatoes • 1/4 cup tomato sauce or crushed tomatoes • 1/2 cup pitted green or Kalamata olives, sliced • 1 teaspoon dried oregano • 1/2 teaspoon ground cumin • 1/2 teaspoon paprika • Salt and black pepper to taste • 1/2 cup vegetable broth or water • Fresh parsley for garnish
Directions
Sprinkle the cubed eggplant lightly with salt and let it sit for 20–30 minutes to release excess moisture. Pat dry with paper towels.
Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened.
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Add the eggplant cubes and cook for 8–10 minutes, stirring occasionally, until they begin to soften and lightly brown.
Stir in the diced tomatoes, tomato sauce, olives, oregano, cumin, paprika, salt, and pepper.
Pour in the vegetable broth or water and bring to a gentle simmer.
Cover and cook for 20–25 minutes, stirring occasionally, until the eggplant is tender and the flavors are well blended.
Adjust seasoning if needed and garnish with fresh parsley before serving.
• Add diced zucchini or bell peppers for extra vegetables. • Stir in chickpeas for added protein and texture. • Include a pinch of red pepper flakes for gentle heat. • Add a splash of red wine vinegar for extra brightness. • Finish with crumbled feta cheese for a creamy contrast.
Storage/Reheating
Store the stew in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if the stew thickens too much.
This stew freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Do I have to salt the eggplant first?
Salting helps remove bitterness and excess moisture, but it can be skipped if short on time.
Can I use black olives instead?
Yes, any pitted olive variety works well.
Is this stew spicy?
It’s mild as written, but you can add chili flakes for heat.
Can I make it ahead of time?
Yes, the flavors deepen after a day in the refrigerator.
What can I serve with this stew?
It pairs well with crusty bread, couscous, rice, or quinoa.
Can I roast the eggplant instead?
Yes, roasting first adds extra depth of flavor.
How do I prevent the eggplant from becoming mushy?
Avoid overcooking and stir gently during simmering.
Is this recipe vegan?
Yes, it’s naturally vegan unless you add cheese.
Can I add fresh herbs?
Yes, basil or thyme would complement the flavors nicely.
Why are olives added?
Olives add a briny, savory note that balances the sweetness of the tomatoes.
Conclusion
Eggplant Stew with Olives is a comforting, flavor-packed dish that brings together tender vegetables and bold Mediterranean ingredients. With its rich tomato base and savory olive accent, it’s a versatile meal that works beautifully for weeknights or casual gatherings. Easy to prepare and even better the next day, this stew is sure to become a favorite in your kitchen.
Eggplant Stew with Olives is a hearty Mediterranean-inspired vegetable stew featuring tender eggplant simmered in a rich tomato sauce with garlic, herbs, and briny olives. Naturally vegan and full of bold flavor, this comforting dish is perfect for weeknight dinners, meal prep, or serving alongside crusty bread, rice, or couscous.
Author:Catherine
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:4–6 servings
Category:Main Course or Side Dish
Method:Stovetop
Cuisine:Mediterranean
Diet:Vegan
Ingredients
2 large eggplants, cut into cubes
3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 can (14 ounces) diced tomatoes
1/4 cup tomato sauce or crushed tomatoes
1/2 cup pitted green or Kalamata olives, sliced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Salt and black pepper to taste
1/2 cup vegetable broth or water
Fresh parsley, for garnish
Instructions
Lightly salt the cubed eggplant and let sit for 20–30 minutes to draw out excess moisture. Pat dry.
Heat olive oil in a large pot over medium heat. Add onion and sauté until softened.
Stir in minced garlic and cook for about 30 seconds until fragrant.
Add eggplant cubes and cook 8–10 minutes, stirring occasionally, until slightly softened and lightly browned.
Stir in diced tomatoes, tomato sauce, olives, oregano, cumin, paprika, salt, and pepper.
Pour in vegetable broth or water and bring to a gentle simmer.
Cover and cook for 20–25 minutes, stirring occasionally, until eggplant is tender and flavors are well combined.
Adjust seasoning as needed and garnish with fresh parsley before serving.
Notes
Roasting the eggplant first adds deeper caramelized flavor.Stir gently during simmering to prevent eggplant from breaking down.A splash of red wine vinegar brightens the finished dish.Add chickpeas for extra protein and heartiness.Tastes even better the next day as flavors develop.
