Nourish PA: French-Inspired Eggplant Stew

Not sure what to do with eggplant? This tasty stew, which is a riff on classic ratatouille, turns the eggplant silky smooth, and the addition of green bell peppers and canned tomatoes means even more veggies in every hearty serving.

French-Inspired Eggplant Stew

Serves 4-6
Prep Time Cook Time Total Time
15 min 20 min 35 min


  • 1/4 cup extra-virgin olive oil
  • 1 small eggplant (stem removed, peeled and sliced lengthwise into 1/2-inch planks, then cut into 1/2-inch pieces)
  • 1 small onion, peeled and diced
  • 1 small green pepper, seeded and diced
  • 1/2 teaspoon salt
  • 1 clove fresh garlic, minced
  • 1 (15-ounce) can diced tomatoes with juice
  • 2 tablespoons sliced black olives (optional)
  • 3 tablespoons fresh basil, minced


  1. In a medium pot over medium-high heat, add olive oil, eggplant, onion and green pepper. Cook for 6 to 8 minutes, stirring often.
  2. Stir in salt and garlic and cook another minute.
  3. Add canned tomatoes with juice and bring to a simmer. Reduce heat to medium-low, cover and simmer for 10 to 12 minutes, stirring occasionally.
  4. Turn off heat. Remove the lid, stir in black olives and fresh basil. Allow to sit for 5 minutes before serving.
  • Feature photo: Big Stock
  • Recipe: Liza Naylor

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