Harissa-Spiced Roasted Eggplant and Tomato Stew

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

A warming, aromatic stew featuring tender roasted eggplant and tomatoes infused with harissa and fragrant spices, ideal for a vegetarian main or side. This mediterranean-inspired vegetarian (vegetarian) ready in about 55 minutes pairs medium, chopped tomatoes, olive oil, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 large cubed eggplant (~1 lb) with 2 tbsp olive oil and 1 tsp salt on a rimmed baking sheet. Roast for 25 minutes, flipping halfway, until eggplant is tender and golden.
  2. Step 2: While eggplant roasts, heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until translucent.
  3. Step 3: Add 3 minced garlic cloves, 2 tbsp harissa paste, 1 tsp ground cumin, and 1 tsp smoked paprika to the pot. Cook, stirring, for 1 minute until fragrant.
  4. Step 4: Stir in 4 chopped medium tomatoes, 1 cup vegetable broth, 1/2 tsp black pepper, and 1/2 tsp salt. Simmer uncovered for 10 minutes until tomatoes break down.
  5. Step 5: Add the roasted eggplant to the pot and simmer for 5 more minutes to meld flavors. Adjust seasoning with remaining 1/2 tsp salt as needed.
  6. Step 6: Remove from heat and stir in 2 tbsp chopped fresh mint. Serve warm as a stew or side dish.

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Frequently asked questions

How long does Harissa-Spiced Roasted Eggplant and Tomato Stew take to make?

Total time is about 55 minutes (15 min prep + 40 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 Harissa-Spiced Roasted Eggplant and Tomato 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, chopped tomatoes from drying out.

Can I substitute ingredients in Harissa-Spiced Roasted Eggplant and Tomato 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 Harissa-Spiced Roasted Eggplant and Tomato Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Harissa-Spiced Roasted Eggplant and Tomato 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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