Vegan Eggplant Potato Tomato Stew

Vegan Eggplant Potato Tomato Stew Recipe

Rating: 4.8 based on 1452 votes.

Try this hearty and flavorful Mediterranean-inspired Vegan Eggplant Potato Tomato Stew, packed with fresh vegetables and chickpeas, perfect for a cozy winter dinner.

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  1. Preheat the oven to 400°F (200°C).
  2. Using a sharp knife, make a shallow cut around each potato to break the skin. Place the potatoes in a pot of cold water and bring to a boil. Cook for 8 minutes, until partially cooked.
  3. Drain the potatoes and rinse with cold water. Peel off the skin.
  4. Cut the potatoes into ½-inch (1 cm) pieces and set aside.
  5. Spread the eggplant and bell peppers evenly on 2 baking sheets. Drizzle with 4 tablespoons of olive oil and season with salt and pepper. Toss to coat.
  6. Bake for 25 minutes, flipping halfway through.
  7. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook until semi-translucent, about 3-4 minutes.
  8. Stir in the tomato paste until well distributed. Then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper. Cook for another 2-3 minutes until fragrant.
  9. Add the potatoes, chickpeas, and tomatoes. Stir to incorporate.
  10. Pour in the vegetable broth, cover, and reduce the heat to low. Cook for 20 minutes until the potatoes are tender.
  11. Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes until the tomatoes have mostly broken down.
  12. Ladle into bowls, garnish with parsley, and serve. Alternatively, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
  13. Enjoy!


Calories 642 calories
Sugar 21 grams
Carbohydrates 85 grams
Fiber 16 grams
Protein 13 grams
Fat 28 grams

This Vegan Eggplant Potato Tomato Stew is a simple and light Mediterranean dish that is perfect for winter.

It is a comforting and healthy option, as it is dairy-free, gluten-free, and high in fiber.

This one-pot meal can be easily prepared in under 1 hour and is suitable for dinner, lunch, or as a side dish.

It can also be made in a big batch and stored in the freezer for meal prep purposes.

With its Lebanese influence, this stew combines the flavors of eggplant, potato, and tomato to create a delicious and satisfying dish.

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