Roasted Eggplant and Tomato Stew Recipe is a hearty, flavor-packed dish that brings together the richness of roasted eggplants, the sweetness of tomatoes, and the warmth of aromatic spices. Slow-simmered with sautéed onions, bell peppers, and a fragrant blend of cumin, coriander, paprika, and black pepper, this stew is both comforting and wholesome. The roasting process enhances the natural flavors of the vegetables, creating a deep, smoky undertone that pairs beautifully with the tanginess of tomato paste and the richness of olive oil. Finished with a sprinkle of fresh parsley, this vibrant dish is perfect for serving with crusty bread, rice, or couscous. Whether enjoyed as a main course or a side dish, this stew is a deliciously satisfying way to savor Mediterranean-inspired flavors.

Directions

1. Step

Preheat your oven to 400°F (200°C). Place the cubed eggplants and halved cherry tomatoes (or wedged regular tomatoes) on a baking sheet lined with parchment paper.

2. Step

Drizzle with olive oil, season with salt and black pepper, and roast in the oven for 12 minutes until softened and slightly caramelized.

3. Step

Meanwhile, heat a pan over medium heat with a little vegetable oil. Add the chopped onion and sauté until soft. Stir in the minced garlic and chopped peppers, cooking for one minute.

4. Step

Mix in the tomato paste, followed by cumin, coriander, black pepper, paprika, and vegetable bouillon. Pour in one cup of water and stir well to combine.