This spicy roasted eggplant and tomato stew is a comforting, flavorful dish perfect for a cozy dinner.
Roasting the eggplant and tomatoes intensifies their natural sweetness and adds depth to the stew.
With warming spices and simple ingredients, this stew is easy to make and packs a tasty punch.
Why You’ll Love This Recipe
- Roasting eggplant and tomatoes enhances the flavor with caramelization and a smoky note.
- Warming spices like cumin, smoked paprika, and chili powder add depth and a gentle heat balance.
- Sautéing aromatics before adding liquids builds a rich, savory base for the stew.
Spicy Roasted Eggplant and Tomato Stew
A hearty vegan stew combining roasted eggplant and tomatoes with warming spices for a comforting meal.
- Prep time
- 15 minutes
- Cook time
- 45 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 medium eggplants (about 2 pounds/900g), cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 1 (28-ounce/800g) can diced tomatoes
- 1 cup (240ml) vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh cilantro or parsley, for garnish
Instructions
- Roast the Eggplant and Tomatoes Preheat the oven to 425°F (220°C). Toss the eggplant cubes with 2 tablespoons olive oil and spread on a large baking sheet in a single layer. Roast for 25-30 minutes, turning once halfway through, until the eggplant is tender and browned.
- Prepare the Stew Base While the eggplant roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, cumin, smoked paprika, chili powder, ground coriander, and cayenne pepper; cook for 1 minute until fragrant.
- Combine and Simmer Add the canned diced tomatoes (including juices), tomato paste, and vegetable broth to the pot. Stir to combine, then bring the mixture to a simmer.
- Add Roasted Eggplant and Season Carefully add the roasted eggplant to the pot. Stir in salt and pepper. Let the stew simmer gently for 10-15 minutes, allowing flavors to meld and the stew to thicken slightly.
- Finish and Serve Remove the stew from heat. Stir in fresh lemon juice for brightness. Garnish with chopped cilantro or parsley and serve warm.
Helpful Tips
- If you prefer less heat, omit the cayenne pepper or reduce the chili powder.
- Roasting eggplant without overcrowding the pan helps it brown evenly.
- Use fresh lemon juice to brighten flavors before serving.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave until steaming hot, at least 165°F (74°C) internal temperature for safety.
This stew is not recommended for freezing as the texture of roasted eggplant may change.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, use about 4 cups of diced fresh ripe tomatoes. You may need to cook the stew a bit longer to break down the tomatoes fully.
Is this stew gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free.
Can I add protein to this stew?
You can add cooked chickpeas or lentils for extra protein and texture.
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