This thick and hearty Eggplant Potato Stew Recipe features chewy eggplants, tender potatoes, and aromatics full of flavor. Made with plenty of veggies and in just under an hour, it's the ultimate vegan stew.
When you come home hungry, but there's not much food in your fridge, my ultimate eggplant potato stew recipe will come to the rescue.
Enjoyed by kids and adults alike, this eggplant stew is super simple, requires just a handful of ingredients, and always comes out flavorful, delicious, and comforting.
Serve with crusty bread on the side for a healthy weeknight dinner!
I'm sure you tried stewed vegetables before. It's very to make and can be prepared with just about any vegetable.
But do you want to know the secret to the amazing flavor in my hearty eggplant stew?
It's the addition of Tamari and ginger powder. This mixture penetrates the vegetables and takes them to another level. Very simple.
⭐ Here's Why This Recipe Works
- choice of vegetables. Eggplant and potatoes are the ultimate buddies. Whether it's a stew or casserole, these two are foolproof choices for any dish.
- quick and easy. This vegan stew is made with just 8 ingredients not counting salt and black pepper and is ready to be enjoyed in under an hour.
- versatile. For this recipe, you'll only need 4 basic vegetables, but you can certainly experiment and add other veggies too like celery, mushrooms, or tomatoes.
- cheap and budget-friendly. All of the ingredients are accessible and easy to find!
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
- eggplant. Also known as aubergine. In vegan recipes, eggplant acts as a wonderful substitute for meat. In addition, eggplant is very rich in anthocyanin, a type of pigment with antioxidant properties that are good at protecting cells against damage from harmful free radicals.
- tamari. Tamari is similar to soy sauce in that they are both made with fermented soybeans, but tamari is usually gluten-free and has a richer flavor. You can use soy sauce if you like, but you will love the taste of tamari and ginger! Also, feel free to use sodium-reduced tamari.
- onion. Use a white or yellow onion for this recipe.
- potatoes. Red or yellow potatoes all work here.
- herbs de Provence. If you don't have those, substitute with Italian seasoning, dried thyme, or dried oregano. If you want to spice it up you can also add spices like cumin, turmeric, coriander, and smoked paprika.
- olive oil. I use extra virgin olive oil for cooking, but you can use any neutral oil you have on hand.
🔪 How to Make Eggplant Potato Stew
- Prep the eggplant. Place the eggplant in a large bowl and sprinkle with salt. Stir and let it sit for 10 minutes to remove any bitterness. Don’t rinse.
- Mix the tamari and ginger. In a small bowl, dilute the ginger powder in tamari or soy sauce.
- Saute the vegetables. Drizzle olive oil in a large non-stick skillet or Dutch oven over and heat over medium heat. Add the onion and sauté, stirring occasionally, for 5 minutes. Then add the carrot and sauté for another 5 minutes.
- Finish cooking. Add the potatoes and cook for 10 minutes, stirring from time to time. Stir in the eggplant, cold water, tamari mixture, herbes de Provence, and black pepper.
- Bring the stew to a boil, then reduce the heat to low. Cover with a lid and simmer for 15 minutes or until the potatoes are soft.
- Serve the stew. Serve immediately with a sprinkling of fresh cilantro leaves or parsley.
💭 Chef's Tip
For this eggplant potato stew recipe choose the medium size eggplant that is firm but not hard. Its skin should be bright purple without wrinkles and with no or very few brown spots.
Blemishes like this indicate that the eggplant is old and when you work with the eggplant you might have to cut them out.
In addition, make sure the stem of the eggplant is green and free of mold.
💭 Frequently Asked Questions
The easiest way to make the stew spicier is to add ¼ teaspoon of Cayenne pepper.
Another option would be red pepper flakes. For some Indian flavor, stir in a teaspoon or two of curry powder.
Absolutely. Soy curls, seitan, or chickpeas are all great options.
Yes. However, make sure your cooking pot is big enough to fit all the vegetables. If you overcrowd the pot, it's going to be difficult to brown all the veggies. If you want to double the recipe and you don't have a big pan, you can either cook the stew in batches or use 2 pans.
Yes! This easy stew is packed with basic but good-for-you vegetables such as onion, carrot, eggplant, and potatoes. In addition, ground ginger holds anti-inflammatory and antioxidant properties which makes this stew even healthier.
You can, just make sure not to skip sauteeing the onion and carrots on the stovetop as this brings so much flavor. Otherwise, you can add everything into the crockpot and cook for 4-6 hours on low, making sure you don't overcook it so the eggplant doesn't get soggy.
⏲️ Making The Stew Ahead Of Time
Certain steps of this eggplant potato stew recipe can be done ahead of time. This will significantly speed up the cooking process.
First, you can chop the onion and carrot and then keep them refrigerated for 7 to 10 days.
To go even a step further, you can also sauté the onion and carrot in advance and then refrigerate in the airtight container for up to 7 days.
You can do the same thing with the potatoes, however, make sure they're covered with water and store them in a fridge for no longer than 24 hours.
♨️ Storing and Reheating
Eggplant potato stew should be stored in an airtight container and it will keep for 3-4 days in the refrigerator. Reheat in a microwave for 30 to 40 seconds or until warm.
You can also freeze it. Distribute the stew among the freezer-friendly zipper bags leaving ¼- to ½- inch of space to allow for expansion in the freezer. Lay the bags flat in the freezer where they'll keep for 3 months.
To thaw, leave the eggplant potato stew to defrost in the refrigerator overnight and then simmer in a pot for a few minutes. If you're short on time, you can throw a bag with a veg stew in a pot of hot water, defrost it there and then reheat it on the stovetop.
📖 Recipe Variations
If you want to make this eggplant potato stew recipe even heartier, here're some more veggies that you can add:
- Chopped zucchini. If you add zucchini, do this in the last 5 minutes since they tend to cook very fast.
- Chopped red peppers and/or 1 teaspoon of sweet paprika.
- A few cloves garlic can be added right after the onion.
- some flavorful herbs like a dash of dried rosemary, and one or two bay leaves.
- Canned tomatoes if you want to make this dish tomato-based.
- A sprinkle of cinnamon can elevate this dish! It's a fun way to switch things up!
- Chopped leafy greens such as kale or spinach added at the end.
🥗 Serving Suggestions
This humble eggplant potato stew recipe can be served as a hearty vegan main dish or a side dish. It goes well with cooked rice, couscous, or quinoa on the side.
🍲 Similar Recipes
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If you're looking for a quick overview of the recipe, please check out my Eggplant Stew Recipe web story.
Eggplant Potato Stew Recipe
- 1 medium eggplant diced into small chunks
- ½ teaspoon salt
- ¼ c tamari or soy sauce use reduced sodium version if possible
- ¼ teaspoon powdered ginger
- 4 tablespoon extra virgin olive oil plus extra (use water if oil-free)
- ¾ c cold water or vegetable broth
- 1 large onion diced
- 1 large carrot diced or cut into rounds
- 4 medium potatoes peeled and diced
- ½ teaspoon herbes de Provence or Italian seasoning or any other dried herbs
- ¼ teaspoon pepper
- 4 tablespoon cilantro or parsley for serving
Prep the eggplant.
- Place the eggplant in a large bowl and sprinkle with salt. Stir and let it sit for 10 minutes. This will get rid of the bitterness. Don’t rinse.
Mix Tamari and ginger.
- In a small bowl, dilute the ginger powder in Tamari or soy sauce.
Sauté the vegetables.
- Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and sauté, stirring occasionally, for 5 minutes. Add the carrot and sauté for another 5 minutes.
- Add the potatoes and cook for 10 minutes, stirring from time to time. Stir in the eggplant, cold water, tamari mixture, herbes de Provence, and pepper. Bring the stew to a boil, then reduce the heat to low. Cover with a lid and simmer for 15 minutes or until the potatoes are soft.
- Serve eggplant stew immediately with a sprinkling of cilantro or parsley.