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Eggplant Stew in Less Than 1 Hour

The only eggplant dish my kids will eat.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner, Lunch, Main Course
Cuisine: North African
Diet: Vegan
Keyword: Easy Lunch, Stew, Vegan Main
Servings: 4
Author: Shelly

Equipment

  • Dutch oven or ovenproof pot

Ingredients

  • 4 small sweet onions or 1 large - chopped roughly
  • 6 medium tomatoes - peeled and diced
  • 2 medium eggplants - peeled and julienned
  • 1 green chili pepper - seeded and chopped
  • 4 sprigs oregano
  • ¼ cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon sweet paprika
  • ¼ teaspoon black pepper
  • For serving:
  • ¼ cup chopped parsley
  • ½ cup tahini or yogurt
  • Fresh bread

Instructions

  • Put the stew ingredients in a Dutch oven or ovenproof pot and add 1 cup of water. Toss as much as possible to combine. Once the vegetables soften, it would be easier.
  • Put the pot over high heat and bring to a boil. Lower the heat to medium, cover the pot partially and cook for 20 minutes, stirring here and there.
  • Preheat the oven to 400°F/200°C.
  • Cover the pot and transfer it to the oven. Cook for 20 minutes, or until the eggplants are tender and melting. Taste and adjust seasoning if necessary.
  • Serve in deep plates. Garnish generously with parsley and a tablespoon of tahini sauce or yogurt, with bread on the side.