This spicy eggplant and pepper stew brings together the vibrant flavors of Mediterranean cuisine in one delicious and hearty dish. Combining tender eggplant, sweet bell peppers, juicy tomatoes, and a variety of spices like paprika, coriander, and chili pepper, this recipe creates a perfectly balanced stew that can be enjoyed as a main course or side dish. The addition of garlic and fresh herbs like basil gives this dish an aromatic depth that will tantalize your taste buds. Serve it with crusty bread, rice, or couscous for a complete meal, or enjoy it on its own for a lighter option.

Full Recipe:

Ingredients:

Eggplant – 700 g (about 2 medium eggplants)
Bell peppers – 3 (preferably red or yellow for sweetness)

Tomatoes – 500 g (about 4 medium tomatoes)
Onion – 1 large
Garlic cloves – 3, minced

Chili pepper – 1/2 (for a hint of heat)
Salt – 3.5 tablespoons
Olive oil – 40 ml (about 3 tablespoons)

Paprika – 1 teaspoon
Dried basil – 1 teaspoon
Ground black pepper – 1/2 teaspoon

Ground coriander – 1 teaspoon
Fresh coriander (cilantro) – 100 g, chopped
Sugar – 2 teaspoons

Instructions:

Prepare the Vegetables: Start by washing all the vegetables. Peel the eggplant and cut it into cubes. Sprinkle the cubes with 1 tablespoon of salt and let them sit in a colander for about 20 minutes. This will help remove any bitterness from the eggplant. Afterward, rinse the eggplant cubes and pat them dry with a paper towel.
Chop the Peppers and Tomatoes: While the eggplant rests, cut the bell peppers into thin strips and chop the tomatoes into small cubes. Dice the onion finely and mince the garlic cloves. If you like heat, finely chop the chili pepper, removing the seeds for a milder version.
Cook the Vegetables: In a large skillet or deep saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté for 3-4 minutes until they turn soft and translucent. Add the garlic and chili pepper, and cook for an additional minute until fragrant.

Add the Eggplant and Peppers: Add the eggplant cubes to the pan, along with the sliced bell peppers. Stir everything together and cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften. Add another tablespoon of olive oil if needed to prevent sticking.
Season and Add Tomatoes: Now, add the chopped tomatoes to the mixture. Season the vegetables with paprika, basil, black pepper, ground coriander, and the remaining 2.5 tablespoons of salt. Add the sugar to balance the acidity of the tomatoes. Stir everything well, then cover the pan and allow the stew to simmer over low heat for about 20-25 minutes, until the eggplant is tender and the flavors have melded together.
Finish with Fresh Herbs: Once the stew has finished cooking, remove it from the heat and stir in the chopped fresh coriander (cilantro). Taste and adjust the seasoning, adding more salt or spices if needed.

Serve: Serve the eggplant and pepper stew warm, garnished with extra coriander leaves or a drizzle of olive oil if desired. It pairs wonderfully with rice, flatbread, or even pasta.

Cooking Tips:

Roasting Option: For a deeper flavor, you can roast the eggplant and bell peppers in the oven before adding them to the stew. Simply toss them in olive oil and roast at 200°C (400°F) for 20-25 minutes.
Make it a Meal: This stew can be easily transformed into a heartier dish by adding cooked chickpeas or lentils during the simmering stage.

Reduce the Heat: If you’re sensitive to spicy foods, you can skip the chili pepper or reduce the amount by using only a small portion of it.

Storage:

Refrigeration: Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Freezing: This stew freezes well. Transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Facts (per serving):

Note: Nutritional values are approximate and based on a standard serving size.

Calories: 190 kcal

Carbohydrates: 25g
Protein: 3g
Fat: 9g

Fiber: 6g
Sodium: 780mg
Sugars: 10g

FAQs:

Can I use different vegetables? Absolutely! This recipe is versatile, and you can add other vegetables like zucchini, carrots, or even mushrooms to the mix for added texture and flavor.
Can I make this recipe without oil? While olive oil enhances the flavor of the vegetables, you can make this dish without oil by sautéing the vegetables in water or vegetable broth.
How spicy is the dish? The level of spiciness depends on how much chili pepper you add. Feel free to adjust the heat by using more or less chili pepper, or leave it out entirely if you prefer a milder flavor.

What can I serve with this stew? This stew pairs well with a variety of sides such as rice, quinoa, couscous, or even mashed potatoes. It also goes great with crusty bread or flatbreads for dipping.
Can I prepare it in advance? Yes, this dish can be made a day in advance. In fact, the flavors often intensify after resting overnight in the fridge.

Conclusion:

This Spicy Eggplant and Pepper Stew is a fantastic choice for anyone who loves vibrant, flavorful, and healthy dishes. It’s an easy-to-make meal that is both filling and packed with nutritious vegetables. Whether you’re serving it as a main course or a side dish, this stew is sure to impress your family and friends with its rich, aromatic flavors. The combination of tender eggplant, sweet peppers, juicy tomatoes, and fragrant spices makes it a comforting dish that will have you coming back for seconds.