Eggplant Stew – Oh My Veggies


by Sil Pancho



Eggplant stew is a hearty and comforting stew that is a must make! Made with eggplant, diced onions, garlic, vegetable broth, spices, tomatoes and more. This eggplant stew recipe is one you have to try out this week. 

eggplant recipe

Best part of all this eggplant soup will reheat well for lunches or dinners for the week. Give this vegetarian and vegan soup a try. 

Looking for more eggplant recipes. This eggplant dip is super creamy. Or whip up this eggplant caviar or my popular eggplant fries

This Eggplant Stew Recipe Is…

  • Vegan 
  • Vegetarian 
  • Hearty 
  • Comfort Food 
  • Nutrient Rich Stew 
  • Vegetable Loaded 

How to Make

eggplant recipe

Full steps are featured in the printable recipe card below. This is a quick walk through on how it is made. 

  1. Place eggplant in a colander and sprinkle it with salt. Then allow it to drain for 30 minutes. 
  2. Add oil to the pan and add eggplant and sear each side. Then set it aside once done. 
  3. Add the onion to the pan and cook until translucent. 
  4. Add garlic and spices and cook for an additional minute. 
  5. Add in the remaining ingredients and allow to simmer for 30 minutes. The soup will thicken and the eggplant will become tender. 
  6. Serve warm with parsley. 

Tools for Eggplant Stew 

eggplant recipe


You will use a colander to allow the eggplant to drain off the excess liquid. You have to let the excess drain or it will be too mushy. 


You will use a soup pot for this recipe. I like to use a heavy duty pot to ensure it heats evenly and you get an even cook. 

Helpful Tips for Success 

eggplant recipe

Saute Veggies 

Make sure you take the time to saute the vegetables as directed. Then add the spices in at the end of the veggies and allow the spices to become fragrant. This will enhance the flavors in the stew. 

Simmer Soup 

Make sure that you simmer the soup fully to help blend all the flavors of the stew. It is going to help elevate the flavor. 

Variations to Eggplant Stew 

eggplant recipe

Vegetables Used 

You can use any type of vegetables as you would like. Raid your pantry and then use them for adding more flavor to the soup. Adding in some roasted red peppers would be a delicious addition. 


If you want a spicy soup then you can add a bit more red pepper flakes to the stew. Or if you don’t want it to be spicy then reduce the flakes so it won’t be too hot. 


Swap out the chickpeas with lentils. Just add the lentils in and cook until they are fully cooked. If the lentils soak up too much liquid just add in more vegetable stock.

Eggplant Stew FAQs

eggplant recipe

Can eggplant stew be made in advance? 

Yes, eggplant stew can be made in advance and stored in the refrigerator for up to 3-4 days. Reheat the stew in a saucepan on the stovetop, adding a little bit of water if it has thickened too much.

What can you serve with eggplant stew? 

Eggplant stew can be served as a main dish or as a side dish to accompany meat, poultry, or fish. It pairs well with rice, couscous, or quinoa, and can also be served with a salad or bread.

How to store eggplant stew? 

If you happen to have leftovers you can store them in the fridge. Store the container in the refrigerator for up to 3-4 days. Then reheat in the microwave, or on the stovetop. Heat until the soup is warmed through. 

eggplant recipe

Eggplant Stew

Eggplant stew is a hearty and comforting stew that is a must make! Made with eggplant, diced onions, garlic, vegetable broth, spices, tomatoes and more.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: chunky vegetable stew, eggplant and chickpea stew, eggplant stew, hearty stew, hearty stew vegetarian, vegetable stew recipe

Servings: 4 servings

Calories: 154kcal


  • 1 medium eggplant cubed
  • 1 teaspoon salt
  • 2 tablespoons olive oil divided
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon red pepper flakes
  • 2 cups veggie broth
  • 1 28 oz. can diced tomato
  • 1 can chickpeas rinsed and drained
  • Salt and pepper to taste


  • Place eggplant into a large colander and sprinkle with salt, allow to drain for 30 minutes

  • Heat half the olive oil over medium heat in a large pot, then add the eggplant and sear each side, remove eggplant from the pot and set aside

  • In the same pan, heat the remaining olive oil and add the onion, cooking until translucent, about 4-5 minutes

  • Add the garlic, cumin, paprika, red pepper flakes and cook an additional 1 minute

  • Add the veggie broth, diced tomato, chickpeas, and eggplant

  • Allow to simmer for 30 minutes, until slightly thickened and the eggplant is tender

  • Serve warm with a sprinkle of parsley if desired


Calories: 154kcalCarbohydrates: 21gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1357mgPotassium: 741mgFiber: 6gSugar: 11gVitamin A: 857IUVitamin C: 24mgCalcium: 101mgIron: 4mg

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

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