Roasted Eggplant Stew


Eggplant Zucchini

Olive Oil


Crushed Tomatoes

Vegetable Broth

Smoked Paprika Cumin Salt & Pepper



Preheat the oven to 400 degrees F. On a sheet pan, toss the eggplant and zucchini with olive oil, salt and pepper. Spread them out into a single layer.

Roast the eggplant and zucchini until they are browned at the edges and tender the middle, about 25-30 minutes.

Heat the olive oil in a large pot or dutch oven over medium-high heat.

Sauté the chopped onions until they start to soften and turn translucent, about 3-4 minutes.

Stir in the garlic, cumin, smoked paprika, salt and pepper. The onions will become fragrant in 30-seconds to 1 minute.

Pour in the crushed tomatoes and vegetable broth. Bring the soup to a boil. Reduce heat and simmer for 15-20 minutes until it has thickened slightly.

Add the roasted eggplant and zucchini and the chickpeas. Continue simmering for 10 minutes until everything is warmed through.

Sprinkle the stew with chopped parsley before serving.

Roasted Eggplant Stew