Smoked Eggplant 'Witch's Hat' Stew

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A hearty, smoky stew featuring eggplant slices rolled like witch's hats, simmered in a rich tomato-herb broth with roasted bell peppers. This Mediterranean-inspired Halloween recipe (vegetarian), ready in about 55 minutes, pairs eggplant, red bell pepper, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Ingredients

• 2 medium eggplant
• 1 red bell pepper
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 3 cloves garlic
• 1 tsp dried oregano
• 2 tbsp olive oil
• 1/4 cup fresh basil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Slice 2 medium eggplants lengthwise into 1/4-inch-thick pieces, then cut each into 1-inch strips. Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, and arrange in a single layer on a baking sheet.
2. Step 2: Roast eggplant strips for 20 minutes until tender and slightly browned. Meanwhile, slice 1 red bell pepper into thin strips and roast with 1 tbsp olive oil for 15 minutes until charred at the edges.
3. Step 3: In a pot, heat 1 tbsp olive oil over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
4. Step 4: Add 2 cups vegetable broth, 1 tsp dried oregano, roasted bell pepper strips, and 1/4 cup fresh basil. Bring to a simmer and cook for 10 minutes.
5. Step 5: Add roasted eggplant strips to the pot, reduce heat to low, and simmer for 5 minutes. Season with additional salt and pepper to taste. Serve warm with extra basil garnish.