Smoky Eggplant and Tomato Stew
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 (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.
Ingredients
- 2 medium, cubed 1-inch eggplant
- 2 tbsp olive oil
- 1 can (14 oz) fire-roasted tomatoes
- 1 can (8 oz) diced tomatoes
- 3 cloves, minced garlic
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 cup vegetable broth
- 1, diced red bell pepper
- 1/2 cup, pitted and sliced olives
- 1/4 cup, chopped fresh basil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Love how the Mediterranean come through in every bite.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
