Beef and Eggplant Stew (Greek - Crock Pot Version)

READY IN: 8hrs 25mins
Recipe by evelynathens

This is a delicious Greek stew that I have adapted for the crock pot. The spices give it the characteristic Mediterranean flavour and the sauce is divine. The eggplant will be very soft, and some pieces may even have melted into the sauce. This is terrific served over a thick pasta, like penne or rigatoni.

Top Review by barrdbarrbarr

Very tasty, and I loved how the eggplant disintegrated to make the sauce even more rich and sumptuous. I used a very large "Mediterranean" eggplant, cut it into 1" slices and then cut those into 1"x2" chunks. A word of caution, however - when browning the eggplant, it would probably be better to use a non-stick pan. I browned the eggplant after I browned the beef in my stainless steel Texas fry-pan, and the eggplant stuck a fair bit. I deglazed with some beef stock and got the nice brown bits, but it could easily have burned. I also thought that 1/4 cup of olive oil seemed excessive until I started browning. Do yourself a favor and ration it out so you have enough to brown the eggplant after the beef!! I will definitely make this again :)

Ingredients Nutrition


  1. Wash the eggplant, then top and tail.
  2. Don't bother to peel, just cut into 1 inch thick segments.
  3. In large skillet, brown the beef, onions, garlic and eggplant in olive oil until dark golden-brown; drain.
  4. Place in crock pot.
  5. Combine the beef stock with the tomato sauce, vinegar, sugar, spices, and salt and pepper to taste, and stir it into the meat.
  6. Cover and cook on low heat for 8-10 hours.
  7. If serving with pasta, prepare pasta until al dente, pour onto a large serving platter and cover with meat, eggplant and sauce (you may add the feta- it is delicious).
  8. Sprinkle minced parsley over.
  9. If serving on its own as a main course, garnish with parsley and feta, serve with a green salad, lots of crusty bread (the sauce has to be mopped up!), and plenty of red wine.

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