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Eggplant Stew with Olives

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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.

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.

Find it online: https://cookibly.com/eggplant-stew-with-olives/