I’ll never forget the first time I made this eggplant and tomato stew. It was one of those nights when everyone in my house was this close to just grabbing a snack and calling it dinner.
But I had a big, beautiful eggplant sitting on the counter and some ripe tomatoes begging to be used. So, I did what any determined home cook would do—I threw together a stew, hoping for the best.
What came out of that pot? A warm, rich, and ridiculously satisfying dish that made my family sit down together—no phones, no distractions.
Just hearty bites of tender eggplant, sweet tomatoes, and fragrant spices, spooned over a bed of fluffy couscous. It became one of those meals we look forward to. And now, I want to share it with you.
Tips for the Best Eggplant & Tomato Stew
✅ Let the eggplant sweat: It makes a big difference in texture.
✅ Low and slow: Simmering brings out deep flavors.
✅ Fresh vs. canned tomatoes: If tomatoes are in season, go fresh. If not, canned work just as well.
✅ Customize it: Add zucchini, bell peppers, or even a handful of spinach at the end.
✅ Want protein? Swap chickpeas for lentils or add grilled chicken.
Serving Suggestions
I love serving this stew with a side of warm, crusty bread to soak up the sauce. If I’m feeling extra fancy, I add a dollop of Greek yogurt or a sprinkle of feta on top.
Leftovers? Even better. The flavors deepen overnight, making this a killer next-day lunch.
Savory Eggplant & Tomato Stew Over Fluffy Couscous
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Description
A rich and hearty stew packed with tender eggplant, juicy tomatoes, and warm spices, served over fluffy couscous.
Ingredients
For the Stew:
- 2 tbsp olive oil
- 1 large eggplant, cut into 1-inch cubes
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 large tomatoes, diced (or one 14 oz can of diced tomatoes)
- 1 ½ cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional, for a little heat)
- Salt & black pepper to taste
- ½ lemon, juiced
- Fresh parsley, chopped (for garnish)
For the Couscous:
- 1 cup couscous
- 1 ¼ cups hot vegetable broth
- 1 tbsp olive oil
- ½ tsp salt
Instructions
Eggplant can be tricky—it soaks up oil like a sponge! To keep it from turning greasy, I toss it with a little salt and let it sit for 10 minutes. This helps draw out excess moisture and bitterness. After that, I give it a quick rinse and pat it dry with a paper towel.
In a large pot, I heat the olive oil over medium heat. I toss in the onion and let it cook until it’s soft and golden, about 5 minutes. Then, I add the garlic, stirring for about 30 seconds, just until it smells amazing.
Now for the star of the dish—I add the eggplant cubes and let them cook until they start to soften, about 5 minutes. If they start sticking, I splash in a little vegetable broth.
I stir in the tomato paste, smoked paprika, cumin, oregano, and red pepper flakes. After a minute, I add the diced tomatoes, chickpeas, and the rest of the broth. I bring everything to a gentle simmer, cover the pot, and let it cook for about 20 minutes, stirring occasionally.
While the stew simmers, I prep the couscous. I put it in a bowl, pour over the hot vegetable broth, and stir in olive oil and salt. Then, I cover it with a plate and let it sit for 5 minutes. When I fluff it with a fork, it’s light and perfect.
Before serving, I squeeze in some fresh lemon juice to brighten the stew. Then, I spoon the warm, fragrant mixture over a heap of couscous and top it with a sprinkle of fresh parsley.
Notes
Leftovers taste even better! Store in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: ~320
- Sugar: 8g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
