Eggplant and Tomato Stew in the Crock Pot
Slow-cooked to perfection, this Eggplant and Tomato Stew in the Crock Pot is a hearty, plant-based dish brimming with bold Mediterranean-inspired flavors. Tender eggplant, juicy tomatoes, and aromatic spices like cumin, paprika, and oregano meld together over hours of gentle cooking, creating a rich and comforting stew. With minimal prep and the convenience of using a Crock Pot, this recipe is perfect for busy weeknights or meal prepping. Serve it over rice, alongside crusty bread, or simply on its own for a satisfying vegetarian meal. Naturally gluten-free and made with wholesome ingredients, this stew is as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 large eggplant
- 2 14.5-ounce cans canned diced tomatoes
- 1 large yellow onion
- 4 medium garlic cloves
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons red chili flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Wash and dice the eggplants into 1-inch cubes. Sprinkle lightly with salt and set them aside in a colander for 15 minutes to draw out excess moisture. Rinse and pat dry.
Peel and dice the onion into small pieces. Mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, or until softened. Add the minced garlic and sauté for another minute until fragrant.
Transfer the cooked onion and garlic into the Crock Pot. Add the diced eggplant, canned diced tomatoes (including their juice), and vegetable broth.
Stir in the ground cumin, paprika, dried oregano, red chili flakes, salt, and black pepper. Mix everything well to combine.
Cover the Crock Pot with its lid and cook on low for 5 to 6 hours, or on high for 3 to 4 hours, until the eggplant is tender and the flavors are well combined.
Once the stew is done, taste and adjust seasoning if needed. Optionally garnish with freshly chopped parsley before serving.
Serve the stew warm on its own, over rice, or with crusty bread for dipping. Enjoy!
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6091 mg | 265% | |
| Total Carbohydrate | 155.5 g | 57% | |
| Dietary Fiber | 64.0 g | 229% | |
| Total Sugars | 83.1 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 540 mg | 42% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5859 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
