Arabic Eggplant (Aubergine) Stew

READY IN: 1hr 15mins
Recipe by LonghornMama

Easy vegetarian stew made in the oven, good as a main dish or served over pasta. From Sunset, credited to Kathren McIntyre.

Top Review by Tenshi22

This dish has made the cut for my stable Lunch/Dinner recipes. Very easy and simple to make with few ingredient. I did not know chickpeas and eggplant will taste so good!!!. However, I made a mistake when I first cooked this dish and put 56 oz of Diced tomatoes instead the 14 oz and I am so happy that I did. I like the stew like texture. if I would have followed the recipe to the T, it would be a tad bit dry in my opinion. But all in all I have this dish about every other week now and you get 4 good hearty severing that fill you quite well. ^_^

Ingredients Nutrition


  1. Rinse eggplant.
  2. Trim off and discard stems.
  3. Cut eggplant into 2-inch cubes.
  4. In a 13x9 inch pan, mix eggplant, onions and oil.
  5. Bake at 450 degrees, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
  6. Drain and rinse garbanzos.
  7. Drain tomatoes and reserve juice.
  8. Measure juice and add water to make 1 1/3 cups.
  9. Add garbanzos, tomatoes and juice mixture to eggplant.
  10. Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes.
  11. Add salt and pepper to taste.

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