Smoky Eggplant and Tomato Stew

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

A deeply flavorful stew featuring roasted eggplant, fire-roasted tomatoes, and a hint of smoked paprika for a comforting vegetarian meal. This mediterranean-inspired vegetarian (gluten-free) ready in about 70 minutes pairs medium, cubed 1-inch eggplant, olive oil, (14 oz) fire-roasted tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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: 45 min Serves 6 Mediterranean cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 cubed medium eggplants with 1 tbsp olive oil and spread on a baking sheet. Roast for 20 minutes until golden and tender, stirring once halfway.
  2. Step 2: While eggplant roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
  3. Step 3: Stir in 1 can fire-roasted tomatoes, 1 can diced tomatoes, 1 tsp smoked paprika, 1/2 tsp dried oregano, and 1 cup vegetable broth. Simmer for 10 minutes to meld flavors.
  4. Step 4: Add roasted eggplant and 1 diced red bell pepper to the pot. Simmer uncovered for 15 minutes until flavors combine and vegetables are tender.
  5. Step 5: Stir in 1/2 cup sliced olives and 1/4 cup chopped fresh basil. Simmer for 2 more minutes. Taste and adjust salt if needed.

Frequently asked questions

How long does Smoky Eggplant and Tomato Stew take to make?

Total time is about 70 minutes (25 min prep + 45 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 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, cubed 1-inch eggplant from drying out.

Can I substitute ingredients in Smoky 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 Smoky Eggplant and Tomato 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 Smoky Eggplant and Tomato Stew vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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