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Eggplant Stew with Summer Vegetables

This Hearty Eggplant Stew is packed with fresh summer vegetables and simple pantry staples to make a delicious dish you'll crave every year at the end of summer. Vegan, Gluten-Free, Grain-Free.
Course Main, Main Course
Cuisine American, Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Method Stovetop
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 294kcal
Author Caitlin Shoemaker


  • 1/4 cup olive oil divided
  • 4 cups eggplant ½” dice (about 1 medium)
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/2 yellow onion diced
  • 1 zucchini diced
  • 1 yellow squash diced
  • 16 ounces cherry tomatoes cut in half
  • 1 15- ounce can garbanzo beans drained and rinsed
  • 3-5 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon paprika
  • 1 1/2 cups low-sodium vegetable broth
  • 2 tablespoons torn fresh basil for garnish (optional)


  • Pan-Fry the Eggplant: Warm 3 tablespoons of oil in a dutch oven or heavy-bottomed pot over medium-high heat. Add the eggplant and 1/2 teaspoon salt and stir immediately. Pan-fry for 5 to 6 minutes, stirring occasionally, until the eggplant is translucent and browned. Remove the eggplant from the pot and set aside on a plate.
  • Veggies: Add the onion to the pot and sauté for 1 minute, scraping the bottom of the pot to remove any browned bits. Add the tomatoes, zucchini, yellow squash, and an additional generous pinch of salt. Mix well and sauté for 5 minutes, stirring occasionally.
  • Aromatics: Add the garlic, Italian seasoning, and paprika to the pot and stir well. Sauté for 1 to 2 minutes, until the garlic is fragrant.
  • Simmer: Add the chickpeas and vegetable broth to the pot and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally. If the stew gets too thick for your liking you can thin it out with additional vegetable broth or water.
  • Serve: Turn the heat to low and add the eggplant, stirring well. Once the eggplant has warmed, divide the stew between serving bowls and top with torn basil. Serve warm; leftovers will keep in the fridge for up to 5 days.


Calories: 294kcal | Carbohydrates: 32g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 627mg | Potassium: 902mg | Fiber: 10g | Sugar: 9g | Vitamin A: 927IU | Vitamin C: 47mg | Calcium: 99mg | Iron: 3mg