Tomato-Basil Eggplant in Garlic Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Eggplant simmered in a rich tomato and garlic broth with fresh basil, creating a deeply flavorful vegetarian dish with tender, melt-in-your-mouth texture. This mediterranean-inspired vegetarian ready in about 60 minutes pairs medium eggplant, tomato paste, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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.

★ 4.3 (15 ratings) Prep: 25 min Cook: 35 min Serves 4 Mediterranean cuisine 185 cal/serving
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Ingredients

Instructions

  1. Step 1: Dice 2 medium eggplant into 1/2-inch cubes and place in a colander. Sprinkle with 1 tsp salt, toss, and let drain for 20 minutes. Rinse under cold water, then pat dry with paper towels.
  2. Step 2: Heat 3 tbsp olive oil in a large pot over medium heat. Add 5 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
  3. Step 3: Stir in 3 tbsp tomato paste and cook for 2 minutes, stirring constantly until it darkens slightly and aromatizes.
  4. Step 4: Add 1.5 cups chicken stock and 1/4 cup fresh basil to the pot, then bring to a gentle simmer. Add drained eggplant cubes, reduce heat to low, and cover. Simmer for 30 minutes until eggplant is tender and the broth has thickened slightly.
  5. Step 5: Remove lid and simmer uncovered for 5 more minutes to deepen the flavors. Taste and adjust salt if needed before serving.

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Frequently asked questions

How long does Tomato-Basil Eggplant in Garlic Broth take to make?

Total time is about 60 minutes (25 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 Tomato-Basil Eggplant in Garlic Broth?

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 eggplant from drying out.

Can I substitute ingredients in Tomato-Basil Eggplant in Garlic Broth?

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 Tomato-Basil Eggplant in Garlic Broth 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 Tomato-Basil Eggplant in Garlic Broth?

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.

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