Roasted Eggplant Zucchini Tomato Stew with couscous

March 1, 2021

Roasted Eggplant Zucchini Tomato Stew

Warm and hearty with potatoes, this roasted eggplant zucchini tomato stew is seasoned with a mix of oregano, paprika and cumin. It's topped with crumbled feta.

Warm and hearty with potatoes, this roasted eggplant zucchini tomato stew is seasoned with a mix of oregano, paprika and cumin. It’s topped with crumbled feta.

Roasted Eggplant Zucchini Tomato Stew

My 7-year-old is a big fan of The Weather Channel. I can’t remember how this obsession started, but now it’s part of his morning routine.

Breakfast—cereal and maybe a scone or waffle—and the weather.

Our entire family is on a first name basis with the morning anchors, both weekday and weekend.

The Weather Channel has become a tool to keep our son focused on eating breakfast and moving on busy school days when getting out the door can be a challenge. Of course, I realize that TV before school doesn’t sound like a great parenting strategy, but there’s a lot of science involved in this channel selection.

When a derecho hit Chicago last August we dashed outside before the wind and storms began to make sure all our deck furniture was secure. We knew exactly what was coming our way.

Tomato Stew with Roasted Eggplants and Zucchini

Last week we were fascinated by how much the snow totals in Chicago are above average so far.

The snow piles have been staggering.

Now I’m grateful to report higher temperatures have caused a big melt.

I have never been so happy to see the full width of the sidewalk available for walking once again.

Roasted Eggplant Zucchini Tomato Stew served with couscous

And with this warm-up, I am foolishly feeling like it’s spring even though I should know better and that winter probably isn’t finished.

Since we are in shoulder season, I am being optimistic with my cooking incorporating veggies like eggplant and zucchini into cold weather appropriate soups and other cozy dishes.

This roasted eggplant zucchini tomato stew hints at what’s ahead, but still involves canned tomatoes.

With lots of veggies and potatoes, the stew is thick and hearty. I like pairing it with whatever grains I have in my pantry like farro, quinoa or bulgur wheat.

Roasted zucchini, eggplant and potatoes on sheet pan

Why Roast The Vegetables?

If you know me, you know I love roasted vegetables especially roasted eggplant and zucchini. And any varieties of potatoes are hands down my absolute favorite.

Roasting adds lots of flavor, more than you will ever get from simmering vegetables in broth, sauce or another liquid.

It is an extra step that’s worth the time and effort.

Stir the roasted vegetables into the tomato stew

The Ingredients

These are the ingredients you need for this roasted eggplant, zucchini, potato and tomato stew:

  • Eggplant: Look for small to medium eggplant because they are less likely to be bitter. There is no need to sprinkle the eggplant with salt and let it sit before you roast it.
  • Zucchini: The best zucchini will have smooth green skin and not have any soft spots.
  • Potatoes: This recipe calls for halved fingerling potatoes. The potatoes get a head start in the oven roasting for 15 minutes before the other vegetables.
  • Tomatoes: The base of this stew is a can of crushed tomatoes plus some water.
  • Onions: I sauté chopped yellow onions in the saucepan.
  • Garlic: After the onions soften, I add minced garlic to the pan. Again, I am working on building those flavors!
  • Olive oil: my oil of choice for sautéing everything is olive oil.
  • Dried seasonings: I season the stew with a combination of cumin, paprika, oregano, red pepper flakes, salt and pepper.
  • Feta: Once I have the stew in serving bowls, I top it with crumbled feta.
  • Parsley: For something fresh, I sprinkle on chopped parsley to the finished dishes.
  • Cooked grains: To make the stew more hearty, I like serving it with cooked grains like farro, quinoa or bulgur wheat.

How To Make Roasted Eggplant Zucchini Tomato Stew

First, I preheat the oven to 400 degrees F.

I toss the potatoes with olive oil, salt and pepper. Then I put them cut side down on half of a sheet pan, leaving the other half empty.

The potatoes take longer to cook than the eggplant and zucchini, so I give them a 15-minute head start.

Roasted Eggplant Zucchini Tomato Stew

Next I toss diced eggplant and zucchini with olive oil, salt and pepper and carefully put them on the hot sheet pan next to the potatoes.

It takes another 25-30 minutes for all the vegetables to be golden brown.

During this oven time, I make the tomato sauce.

First, I sauté chopped onions. Then I add fragrant minced garlic, cumin, paprika, oregano, salt and pepper.

Roasted Eggplant Zucchini Tomato Stew

After that I pour in a can of crushed tomatoes and a cup of water. I simmer the mixture letting it thicken.

Finally, I stir in the roasted eggplant, zucchini and potatoes.

When I serve the stew, I finish it with crumbled feta and chopped parsley.

A scoop of rice or grains makes it even more filling.

Try These Other Eggplant Recipes

Roasted Ratatouille Quinoa
Grilled Caponata
Roasted Eggplant, Tomatoes & Chickpeas
Grilled Eggplant, Corn & Tomatoes

And These Zucchini Recipes

Zucchini Cacio e Pepe
Roasted Broccolini Zucchini Pasta Salad
Parmesan Roasted Zucchini
Balsamic Zucchini Tomato Bake
Roasted Vegetable Lemon Tahini Couscous

Print
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Roasted Eggplant Zucchini Tomato Stew with couscous

Roasted Eggplant Zucchini Tomato Stew

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 45-50 minutes
  • Yield: Serves 4

Description

Warm and hearty with potatoes, this roasted eggplant zucchini tomato stew is seasoned with a mix of oregano, paprika and cumin. It’s topped with crumbled feta.


Ingredients

Scale
  • 1/2 pound fingerling potatoes, halved lengthwise
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 medium eggplant (3/4 pound), diced
  • 2 zucchini (3/4 pound), diced
  • 1 yellow onion, roughly chopped
  • 3 garlic cloves minced
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • Pinch of red pepper flakes
  • 114.5 ounce can crushed tomatoes
  • 1 cup water
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon chopped parsley
  • Cooked grains for serving (rice, farro, quinoa or bulgur wheat)

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Arrange the potatoes, cut side down on halt of a sheet pan, leaving other half empty. Roast the potatoes for 15 minutes. Flip the potatoes to the other side.
  3. Toss the eggplant and zucchini with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Spread the eggplant and zucchini on the sheet pan next to the potatoes. Continue roasting for 25-30 minutes until the potatoes are golden brown and the eggplant and zucchini are browned at the edges.
  4. While the vegetables are roasting, heat 1 tablespoon olive oil in a large saucepan over medium high heat. Sauté the onions until they start to soften, about 5-7 minutes. Stir in the garlic, cumin, paprika, oregano, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper, sautéing until fragrant, 30 seconds-1 minute. Pour in the tomatoes and water. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes until it thickens.
  5. Stir in the eggplant, zucchini and potatoes.
  6. Serve topped with crumbled feta and chopped parsley and with rice or grains.

WHAT DID YOU THINK?

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Recipe rating

  1. We really enjoyed this tonight. It’s hearty and savoury. I added some frozen chunks of cod to the tomato as it cooked because I had started to defrost it before finding your recipe. Didn’t add it to any grain but did dip some fresh baked sourdough multigrain bread. Yum! 10/10

  2. Found this recipe the day of, i had everything beside the can of tomatoes. So i used tomato sauce and the whole family including myself thought it was delicious !

  3. Delicious and easy! A great weeknight meal. I didn’t have any potatoes so subbed in a 15oz can of garbanzo beans and it was fantastic. I served with some fresh homemade bread. 🤤

  4. Made this tonight & it was amazing! I added spinach & topped it with a lot of crumbled feta. DELISH!