Easy Cozy Eggplant Stew

This Eggplant Stew is a deliciously comforting dish that pairs wonderfully with a hearty homemade crusty bread. If you’re a fan of eggplants, this stew is a must-try.

This gluten-free recipe for eggplant stew is incredibly simple, utilizing common ingredients typically found in your pantry. It’s packed with a variety of vegetables and aromatic herbs, creating a healthy and flavorful meal that’s both satisfying and nourishing.

Eggplants, known for their meaty texture, are not only flavorful but also offer several health benefits. They are low in calories and rich in fiber, making them excellent for digestion and weight management. Eggplants are also packed with vitamins and minerals, including vitamin C, vitamin K and potassium. Incorporating eggplants into your diet, such as in this hearty stew, is a tasty way to enjoy their nutritional benefits.

How to make eggplant stew

In a saucepan, heat oil over medium-high heat. Sauté onion for about 5 minutes until soft and translucent.

Add garlic, red pepper, eggplant, and celery root to the pan. Sauté for 10 minutes until the vegetables begin to soften.

Stir in paprika, tomatoes, chili pepper, and vegetable stock. Bring to a simmer, then cover and reduce heat to low. Allow to simmer gently until the eggplant is very tender, stirring occasionally.

When the stew is almost ready, stir in parsley, celery leaves, and soy sauce. Taste and adjust salt if needed.

Mix corn starch with 100 ml water until dissolved. Gradually pour the corn starch mixture into the stew, stirring constantly. Continue to cook and stir until the stew thickens to your desired consistency.

Remove from heat and serve the stew hot, garnished with additional parsley or celery leaves if desired.

Hope you will try this eggplant stew! If you do, make sure to share the photos with me on Instagram. For more healthy dishes check our full collection of Healthy Recipes.

above view of the Eggplant Stew

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Eggplant Stew

5 from 1 vote
This Eggplant Stew is a delicious comforting meal that goes perfectly with a good homemade crusty bread.
Servings 4 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 1 eggplant, cut in small cubes
  • 1 onion, chopped
  • 1 clove garlic , crushed
  • 1 red pepper , sliced
  • 1 red chili pepper
  • 1/3 cup celery root , cut in thin strips
  • 1/2 cup vegetable stock
  • 2 tomatoes , chopped
  • 1/2 tsp paprika
  • 1/4 cup soy sauce
  • 1 tbsp cornstarch
  • 1/2 cup water
  • parsley , celery leaves


  • In a sauce pan heat oil over medium-high heat. Cook onion for about 5 minutes until soft. 
  • Add garlic, red pepper, eggplant and celery root and saute for 10 minutes. Add paprika, tomatoes, chili pepper and vegetable stock and stir. Cover, reduce heat to low, and simmer until eggplant is very tender.
  • When the stew is almost ready stir in parsley, celery leaves and soy sauce. Add salt if needed.  Add cornstarch dissolved in 100 ml water. Stir constantly until the stew thickens. Remove from heat and serve.


Serving: 1 serving out of 4Calories: 85kcalCarbohydrates: 18.4gProtein: 3.8gFat: 0.6gSugar: 7.6g
Calories: 85kcal
Course: Main Course
Cuisine: American
Keyword: cook with eggplant, eggplant recipe, eggplant recipes, eggplant stew, eggplant stew recipe, stew, vegetable stew

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

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  1. EDDISON LEWIS Author says:

    Good Day, “With reference to preparing egg plant for cooking, should egg plants be stripped of the skin or can it be cut in cubes with the skin?”

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