Easy Eggplant and Potato Vegetable Stew

This easy hearty eggplant and potato stew is a great way to use up all the leftover vegetables from your fridge. You can add as much vegetables as you want to this stew, like mushrooms, green peas and carrots. This recipe makes a big batch, enough for about 6 people.

My Recipe

Prep Time: 15 mins
Cook Time: 25 mins
Yields: 4-6


  • 4 medium white potatoes
  • 1 small eggplant, cubed
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasonings
  • 1 small white onion, finely chopped
  • 1 tablespoon tomato paste
  • 4 medium tomatoes, chopped
  • 1 can organic chickpeas
  • 1 cup water or vegetable stock
  • salt and pepper, to taste
  • fresh parsley, for serving


  1. Preheat oven to 180°C and line a baking tray with parchment paper. Cook potatoes for 10 minutes in boiling water. Drain and let cool. In a bowl toss eggplant cubes with 1 tablespoon of olive oil and Italian seasonings until evenly coated. Arrange on the prepared baking tray and bake for 10-12 minutes until crispy brown.
  2. After the potatoes are cooled down, peeled them and cut into cubes. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add onions and cook for 5 minutes or until golden. Add tomato paste and tomatoes, cook for 5 minutes. Add in potato and eggplant cubes, mix to combine. Add in chickpeas and water/stock. Cover the pot and cook for 20-25 minutes or until potatoes are soft. Serve warm garnished with fresh parsley. Enjoy!

Nutrition Facts

Per serving: 328 KCALS | 9.1G FAT | 1.3G SAT FAT | 55.7G CARBS | 9.7G SUGAR | 13G FIBRE | 9.5G PROTEIN

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