Dinner · Stews
Roasted Eggplant, Tomato & Chickpea Stew
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 1 hour
- Serves
- 4 servings
Bring it to the table
About this recipe.
Roasted eggplant folded into a tomato and chickpea sauce with herbs and a little cider vinegar.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 2 tbsp Olive oil (divided)
- 2 med Eggplants (cut into bite-size pieces)
- 2 cups Cherry tomatoes
- 14 oz Chopped tomatoes (canned)
- 14 oz Chickpeas (canned; drained)
- 1 med Yellow Onion (chopped)
- 2 cloves Garlic (chopped)
- 4 tbsp Tomato paste (concentrated tomato puree)
- 1 tbsp Apple cider vinegar
- 2 tsp mixed herbs (dried)
- Parsley (chopped (handful))
- Salt and black pepper (to taste)
Two pans, one generous stew
Start the eggplant in the oven, then make the sauce while it roasts. Keep the sauce at a gentle simmer and add a splash of water if it becomes too thick.
Adapted from ExecFuel’s Roasted Eggplant and Tomato Stew.
The cooking plan
How to make Roasted Eggplant, Tomato & Chickpea Stew.
- Heat oven to 400°F (200°C). Toss eggplant with half the oil and a little salt in a baking dish. Roast until tender, about 40 minutes, stirring once.
- While the eggplant cooks, soften onion and garlic in the remaining oil in a large skillet. Stir in herbs and tomato paste; cook briefly, then add both tomatoes, chickpeas and vinegar.
- Bring to a gentle bubble. Lower heat and stir occasionally while the eggplant finishes. Add a splash of water if the sauce begins to catch.
- Fold the tender eggplant into the sauce and heat through. Taste for salt and pepper; scatter parsley over each serving. Rice is an optional accompaniment.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Roasted Eggplant, Tomato & Chickpea Stew
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Ingredients
2 tbsp Olive oil divided- 2 med Eggplants cut into bite-size pieces
- 2 cups Cherry tomatoes
- 14 oz Chopped tomatoes canned
- 14 oz Chickpeas canned; drained
- 1 med Yellow Onion chopped
- 2 cloves Garlic chopped
- 4 tbsp Tomato paste concentrated tomato puree
- 1 tbsp Apple cider vinegar
- 2 tsp mixed herbs dried
- Parsley chopped (handful)
- Salt and black pepper to taste
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat oven to 400°F (200°C). Toss eggplant with half the oil and a little salt in a baking dish. Roast until tender, about 40 minutes, stirring once.
- While the eggplant cooks, soften onion and garlic in the remaining oil in a large skillet. Stir in herbs and tomato paste; cook briefly, then add both tomatoes, chickpeas and vinegar.
- Bring to a gentle bubble. Lower heat and stir occasionally while the eggplant finishes. Add a splash of water if the sauce begins to catch.
- Fold the tender eggplant into the sauce and heat through. Taste for salt and pepper; scatter parsley over each serving. Rice is an optional accompaniment.
Notes
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How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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