Aleppo Pepper Eggplant Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 25 min Cook: 55 min Serves 6 Middle Eastern cuisine 280 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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.

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