Smoky Eggplant and Red Pepper Stew
A comforting stew with tender eggplant, bell peppers, and a smoky tomato base, perfect for chilly evenings. This mediterranean-inspired vegetarian ready in about 55 minutes pairs medium (diced, 3 cups) eggplant, (diced) red bell peppers, large (diced) onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 (diced, 3 cups) eggplant
- 2 (diced) red bell peppers
- 1 large (diced) onion
- 3 cloves (minced) garlic
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 2 tbsp smoked paprika
- 1 tsp dried thyme
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup (chopped) fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 2 diced medium eggplants and 2 diced red bell peppers, then cook for 10 minutes until softened, stirring occasionally.
- Step 2: Add 1 large diced onion and 3 minced garlic cloves, then cook for 5 minutes until the onion is translucent.
- Step 3: Stir in 1 can diced tomatoes, 1 cup vegetable broth, 2 tbsp smoked paprika, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally, until the eggplant is very tender.
- Step 4: Stir in 1/4 cup chopped fresh parsley and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Eggplant and Red Pepper Stew take to make?
Total time is about 55 minutes (20 min prep + 35 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 Smoky Eggplant and Red Pepper 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 (diced) red bell peppers from drying out.
Can I substitute ingredients in Smoky Eggplant and Red Pepper 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 Smoky Eggplant and Red Pepper 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.
What goes well with Smoky Eggplant and Red Pepper Stew?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to vegetarian dish. We make it weekly.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
