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Vegetarian Eggplant Stew


  • 1 medium onion, chopped
  • 3 cloves of garlic, sliced
  • 1 large eggplant, peeled lengthwise in stripes
  • 1 zucchini, diced
  • 1 potato, diced
  • 2 Tbsp tomato paste
  • 3 Tbsp olive oil
  • 3 tomatoes or 1 can of diced tomato, processed in a blender
  • 1/3 cup vegetable stock
  • 1/3 cup parsley, chopped
  • salt
  • black pepper
  • pepper flakes


Saute the onions, garlic, and eggplant with olive oil on medium heat for 15 minutes. Add tomato/pepper paste, stir for 1-2 minutes.

Add the zucchini, potato, tomato paste, diced tomatoes and vegetable stock. Cover and cook on low for 40-45 minutes. Sprinkle parley on top, season to taste, remove from heat, and serve warm with rice or bread.

Adapted from Almost Turkish