Spiced Eggplant and Tomato Stew with Cumin

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A hearty vegetarian stew featuring roasted eggplant simmered in a fragrant tomato sauce infused with cumin and garlic, perfect for cool evenings. This Mediterranean-inspired vegetarian recipe, ready in about 70 minutes, pairs eggplant, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 large (about 1.5 lbs) eggplant
• 3 tbsp olive oil
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 can (28 oz) canned crushed tomatoes
• 1 tsp cumin seeds
• 1 tsp dried oregano
• 1 cup chicken broth
• 1 tsp salt
• 2 tbsp, chopped fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F; cut eggplant into 1-inch cubes, toss with 1 tbsp olive oil, and roast for 25 minutes until golden and tender.
2. Step 2: Heat remaining 2 tbsp olive oil in a large pot over medium heat; cook diced onion for 8 minutes until translucent and slightly caramelized.
3. Step 3: Add minced garlic and cumin seeds, stirring constantly for 1 minute until fragrant.
4. Step 4: Stir in crushed tomatoes, dried oregano, and broth; bring to a gentle simmer.
5. Step 5: Add roasted eggplant and salt, then reduce heat to low; cover and simmer for 20 minutes until flavors meld and sauce thickens slightly.
6. Step 6: Remove from heat, stir in chopped parsley, and let stand for 5 minutes before serving.