Aleppo Pepper Eggplant Stew
Slow-simmered eggplant and chickpeas in a tangy tomato base with Aleppo pepper and sumac. This middle eastern-inspired slow cooker (vegetarian) ready in about 80 minutes pairs medium eggplant, (15 oz) chickpeas, (14.5 oz) diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium eggplant
- 1 can (15 oz) chickpeas
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion
- 3 cloves garlic
- 1 tbsp Aleppo pepper flakes
- 1 tsp sumac
- 3 tbsp olive oil
- 1 cup vegetable stock
Instructions
- Step 1: Peel and dice eggplant into 1/2-inch cubes. Toss with 2 tbsp olive oil and spread on a baking sheet. Roast in a preheated oven at 400°F for 20 minutes until golden and tender, stirring once halfway through.
- Step 2: While eggplant roasts, finely chop 1 medium onion and mince 3 garlic cloves. Heat remaining 1 tbsp olive oil in a large pot over medium heat. Sauté onion until translucent (about 5 minutes), then add garlic and cook for 1 more minute until fragrant.
- Step 3: Add diced tomatoes (with juice), 1 can chickpeas (rinsed and drained), 1 tbsp Aleppo pepper flakes, and 1 cup vegetable stock to the pot. Stir well and bring to a gentle simmer.
- Step 4: Add roasted eggplant to the pot and stir to combine. Reduce heat to low, cover, and simmer for 25 minutes until flavors meld and eggplant is very tender.
- Step 5: Remove lid, stir in 1 tsp sumac, and simmer uncovered for 5 more minutes. Adjust seasoning with salt and additional sumac if desired before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aleppo Pepper Eggplant Stew take to make?
Total time is about 80 minutes (25 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Aleppo Pepper Eggplant Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium eggplant from drying out.
Can I substitute ingredients in Aleppo Pepper Eggplant Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aleppo Pepper Eggplant Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Aleppo Pepper Eggplant Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Very good for a 55-minute recipe. Would bump up the spice level though.
