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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 61.6
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 110.0 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 2.2 g

View full nutritional breakdown of Eggplant Stew calories by ingredient
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Eggplant Stew

Submitted by: REVASEAN

Introduction

2 cups of this stew makes a filling and nutrutious lunch. 2 cups of this stew makes a filling and nutrutious lunch.
Number of Servings: 10

Ingredients

    1 eggplant (1 and 1/2 pounds), cut in 2 inch cubes (approximately) ; the eggplant can be either peeled or unpeeled. the recipe works either way.
    3-4 zucchini, sliced
    2-3 summer squash, sliced
    sliced mushrooms (8 oz.)
    garlic crushed ( 1 teaspoon)
    1 large onion, chopped coarse
    1 can of diced tomatoes (15 oz.)
    olive oil (1 tablespoon)
    1 can of chickpeas (optional)
    salt
    pepper to taste
    1 tablespoon of Szechuan sauce or chili powder if desired

Directions

In a large pot (about 10-12 quarts) add oilve oil, garlic and onion. Cover and cook under medium flame about 5-10 minutes, then add mushrooms. Continue cooking, 5-10 minutes, and add tomatoes.
When the mixture begins to bubble add eggplant, reduce heat and simmer for about 45 minutes, then add the zucchini and the squash. Continue cooking for approximately 30 minutes longer until all the vegetables are tender. Add chickpeas and spices.

Number of Servings: 10

Recipe submitted by SparkPeople user REVASEAN.






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Member Ratings For This Recipe


  • Incredible!
    11 of 11 people found this review helpful
    I made this today and wow, it was incredible. Maybe you should add that during the first 10-20 minutes frequent stirring is required because the onions and mushrooms don't generate enough fluids so they could be left alone. I didn't have any chili seasoning, so I used chipotle seasoning instead. - 9/16/07

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  • Very Good
    8 of 9 people found this review helpful
    I was pleasantly surprised! I added .5 tsp. crushed red pepper. I oven roasted the veggies as suggested; there was very little liquid when I combined all the ingredients, so I added 1 can of beef broth. Very nice change of pace dinner! We'll add ground bison next time for more protein. - 1/3/10

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  • Very Good
    7 of 7 people found this review helpful
    This is one of my favorite dishes to make! I use Diced Canned tomatoes with Italian Seasonings (basil, oregano, &garlic) for those who don't care for the heat of Szechuan sauce. In the summer I dont saute this I just throw it all in the microwave & cook until tender. - 6/9/09

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  • Very Good
    7 of 7 people found this review helpful
    Made this last night for dinner. It makes a huge pot of stew, very low in calories and very filling. It was really tasty and I will definitely make it again. My only change was adding a hatch pepper with the onions instead of the spices at the end. I'm looking forward to the leftovers today. - 1/12/09

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  • Incredible!
    7 of 7 people found this review helpful
    Very Good & filling. Sometimes eaten with basmati rice, and fresh cilantro as a garnish. - 4/14/08

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  • Incredible!
    6 of 6 people found this review helpful
    While it tastes 4-star good, I gave it 5-stars because it is so low-cal AND filling. I sprinkled smoked paprika and chipotle chile powder in my bowl before eating. Gave it a hearty "comfort food" flavor. - 1/4/10

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  • Incredible!
    5 of 5 people found this review helpful
    Great Recipe! I used tiny cauliflower flowerettes that I cut and tiny cut green beans instead of the squashes then added lentils from my leftover dinner last night. It's great to have another eggplant recipe! - 3/17/10

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  • Very Good
    5 of 6 people found this review helpful
    This is a good winter lunch and dinner meal. - 12/14/08

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  • 4 of 4 people found this review helpful
    mmm..yummy! i made this last night and it was great on its own..today i made couscous and tossed it together it was just as yummy if not more so! i'll def be making this again - 10/10/09

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  • Good
    4 of 5 people found this review helpful
    I made this in the crock pot and thought it worked out really well, but my husband wasn't too fond of it. Step-son called it "Odd but ok...I guess" in teenager-speak. - 2/27/09

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  • Incredible!
    3 of 3 people found this review helpful
    I really like this recipe because it calls for all the vegatables I like, except for mushrooms so I just lefted them out. I had to use some low sodium chicken broth to the stew to make it a little soupy but not to soupy. Overall, I love this recipe, it's low-calorie, tastes great and will make again - 2/11/10

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  • Very Good
    3 of 3 people found this review helpful
    We had for dinner last night, very good. Great way to eat eggplant. I didn't have mushrooms, but did add orange bell pepper and some leftover frozen lentils. Will make again. - 12/31/09

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  • Very Good
    3 of 3 people found this review helpful
    Love veggies & this is great thanks for recipe will be sharing this one, with my friends for sure!! :) - 10/23/09

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  • Very Good
    3 of 6 people found this review helpful
    I left out the chickapeas. Less carbs - 6/11/09

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  • Incredible!
    3 of 3 people found this review helpful
    Yum. made this on a cold day in Florida - it's 43 degrees here. didn't want to go the store so didn't use the summer squash & zucchini. added 1 tsp of chopped jalapenos with onions for a spicey kick. This meal was awesome. - 1/21/09

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  • Incredible!
    3 of 3 people found this review helpful
    TERRIFIC, THANKS - 12/14/08

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  • Incredible!
    3 of 4 people found this review helpful
    I roast the egglant, some sweet peppers and a clove of garlic for 15 min (peppers) or 40 min (eggplant and garlic) at about 400. I served it over poppy seed polenta - 1 cup polenta, 5 cups veggie stock, and 2 teaspoons poppy seeds. - 5/28/08

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  • Very Good
    2 of 2 people found this review helpful
    Soooooo goooood. I did add the Chick Peas for the protein. I oven roasted the vegetables rather than saute. Just personal preference. - 2/21/09

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  • Very Good
    2 of 2 people found this review helpful
    Easy to make and tastes yummy, very filling! Substituted cayenne pepper and added a bit of turmeric as well. - 1/26/09

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  • Very Good
    2 of 2 people found this review helpful
    Very good - I made some changes and additions because of ingredients I had and didn't have. Really delicious. - 1/15/09

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  • Incredible!
    2 of 2 people found this review helpful
    Delicious! One cup really filled me up. I made the whole recipe and will eat for lunches and freeze for future quick meals. I put Sriracha in and it gives my mouth a nice glow. - 1/13/09

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  • 2 of 2 people found this review helpful
    I made this last night for dinner and we were so happy with the taste and flavor of this stew. Very supprised. Thank you for sharing - 1/13/09

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  • Very Good
    2 of 3 people found this review helpful
    Just the kind of variation I was looking for in eggplant. Love all those veggies in it. - 1/9/09

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  • Incredible!
    2 of 5 people found this review helpful
    I will make some this coming weekend.... I guess I could freeze the leftovers... you know how it tis cooking a big batch for a single person ( I live alone)... - 12/15/08

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  • Incredible!
    2 of 2 people found this review helpful
    Just Yummy - 12/14/08

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  • Good
    2 of 4 people found this review helpful
    I love eggplant, thanks for the recipe - 12/14/08

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  • Very Good
    2 of 2 people found this review helpful
    This was awesome! I added salsa for extra zip. So yummy. - 11/19/07

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  • Incredible!
    1 of 1 people found this review helpful
    Not crazy about eggplant but this was an awesome stew. Have made it about 3 times so far and it freezes well. Even DH likes it. - 3/27/10

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  • Very Good
    1 of 2 people found this review helpful
    I've been looking for eggplant recipes. I'm going to try this. Thanks, Reva! Nina - 3/27/10

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  • 1 of 1 people found this review helpful
    I seem to be completely incapable of following a recipe -- I ALWAYS make tons of changes. But I do read recipes for ideas, and this one has an excellent idea -- a ratatouille-like soup with garbanzo beans for protein mixed with one of my favorite dishes, szechwan eggplant. Yummy! - 3/27/10

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  • 1 of 1 people found this review helpful
    I make this all the time.....I use it over rice or spaghetti. It also works as a great spread with crackers. - 3/27/10

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  • 1 of 1 people found this review helpful
    Best recipe yet. So delicious, so filling and so nutritious. Thanks! - 3/27/10

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  • 1 of 2 people found this review helpful
    I've been making this for years for my Mom and we add red and green peppers. She loved it served over pasta. - 3/27/10

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  • 1 of 1 people found this review helpful
    delicious - 3/27/10

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  • Incredible!
    1 of 3 people found this review helpful
    Yummy! - 9/10/09

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  • Incredible!
    1 of 1 people found this review helpful
    I was very happy with this recipe! I cannot believe how good it was for the amount of calories! Thank You for this recipe! - 2/10/09

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  • Incredible!
    1 of 1 people found this review helpful
    This was so good. I have never had this dish before. Tried it last night to determine if it makes my xmas menu. It sure does ! - 12/14/08

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  • Incredible!
    1 of 4 people found this review helpful
    my dad always made us something like this but without the mushrooms (which i will be adding) and with a potato or 2 and a little sausage. this looks great! - 1/17/08

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  • Very Good
    1 of 2 people found this review helpful
    delicious! - 1/15/08

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  • This recipe is a keeper! - 8/26/13

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  • This was delicious! I didn't have summer squash, just the zucchini I added yellow sweet pepper and celery. YUM! Will be making this again and again! - 5/29/13

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  • Today I prepared for lunch and loved it. Thanks for the recipe. - 3/25/13

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  • Easy to prepare, very filling, low calories, how much more can you ask for! Easy to change or add ingredients for something different. - 12/1/12

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  • 0 of 1 people found this review helpful
    I haven't tried this yet, but I know I will love it, it's got eggplant.
    Quick question, what type of squashes you classify as summer squash, or is there a particular squash called summer squash - 11/14/12

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  • Just finished making this recipe. So good. - 6/3/12

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  • Keeper...Must add beans and love the chili pepper idea. - 5/17/12

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  • I made this in the crockpot-cooked on low while I was at work. When I got home, I used an immersion blender to make more of a stew and less of a pile of vegetables in broth. After blending together, I added two cans of beans and a bag of spinach.
    Tasty-but two much work for what you get. - 3/4/12

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  • Definitely a keeper recipe! I sauted the garlic and onion in vegetable broth (.25 cup), used a mixture of mushrooms, added a chipolte pepper while it cooked and used bakarat seasoning for a mediterranean flair. Very tasty, filling. 1 cup was enough for me! - 2/27/12

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  • I made this a few days ago for the 2nd time - it is delicious. This time I needed to make it in a Slow Cooker - my stove/oven or on the fritz - it took longer and I kept stirring it. I am curious has anyone on the W/W program checked it for Points+ value??? If so please post....thanks - 1/16/12

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  • Made this dish for dinner, had some left for lunch the next day. It was very good just made some adjustments with seasonings. Will make it again. - 1/5/12

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  • Loved it! I used Italian spiced diced tomatos and added some vegetable broth with soy crumbles..... mega yummy! - 12/12/11

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  • This is great! Even my super picky dad likes it! I think next time I'm going to cut the eggplant into a little smaller pieces. - 11/20/11

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  • Very Good
    0 of 1 people found this review helpful
    I make a similar recipe on a regular basis for lunch. Other possible additions-red or green bell peppers, red or black beans instead of the chickpeas. if you like spicy, used diced tomatoes with jalapenos, and double the garlic. I like the addition of the mushrooms, a different texture and taste. - 10/6/11

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  • Great for dinner and reheats wonderful for lunch the next day. - 10/6/11

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  • I've never met an eggplant I didn't like! Combined with the other squash-Delicious! Next time I will try it with the Szechuan sauce, but it is great with the chili powder. - 10/6/11

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  • I added 2 more cans of tomatoes because it seemed drier than expected. Maybe my eggplant was too big? Also threw in some spinach just because I had it. I used Italian Seasoning and served with Parmesan Cheese. - 9/28/11

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  • I love this stew- I eat it all winter long- I top it with a little parm cheese and fresh basil- Yum! - 9/20/11

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  • I was surprised how good it was. There was not enough water, so I added about 3c and used Mrs. Dash instead of spices. I even sprinkled a TBSP of mozzerella cheese on the top and mmmmm. - 9/20/11

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  • Added a serving of quinoa for added protein - now I have a good, hearty lunch for at least part of this week. - 9/18/11

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  • This is incredible! I added fresh cilantro to the leftovers and WOW - it was wonderful!
    My only criticism is that the eggplant should be cut smaller than 2" pieces as they were just too big!
    If you like eggplant - you will really enjoy this recipe! - 8/17/11

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  • Amazing recipe - thanks for sharing! - 8/13/11

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  • very good - 8/12/11

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  • I made this yesterday but like all stews I put in the refrig over night (stews are always better the next day). When I was making it, I had to add a can of vegtable broth because it didn't look like there was enough liquid. That worked on good, it would be perfect for rice or noodles. Loved it! - 8/2/11

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  • Incredible!
    0 of 1 people found this review helpful
    Substantial. Lots of vegetables. Tames the wild beast. - 8/1/11

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  • Incredible!
    0 of 1 people found this review helpful
    According to your nutritional analysis, a serving is 1.46 cups. So a 2-cup lunch serving would be about 90 calories (without chickpeas). Nevertheless I love eggplant prepared this way. - 7/24/11

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  • had small young eggplant . this cooked up really nice . all the flavors blended really well . - 7/24/11

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  • It was OK---- very fresh--like garden-y--which is good! - 7/24/11

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  • HAVE MADE THIS IN THE PAST, AND JUST BEFORE SERVING HAVE ADDED A SPRINKLING OF PARMESAN CHEESE OH MY THE FLAVORS REALLY COME ALIVE, SOMETIMES SUBSTITUTE GREEN ONIONS , AND USE VINE TOMATOES FOR A DIFFERENT TASTE - 7/24/11

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  • Incredible!
    0 of 1 people found this review helpful
    Yummyyyyyy! - 7/24/11

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  • Incredible!
    0 of 1 people found this review helpful
    I can no longer eat eggplant due to allergy. It is a good recipe for some of my family mesbers. - 7/24/11

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  • This is a great recipe. Use as side (fill up that half of MyPlate) or the chick peas make it a main dish. I often add a small amount of feta cheese. Sweet red pepper is another variation. Reheats well and makes a good sauce for pasta. - 6/29/11

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  • I almost passed on this recipe because it was so unusual but the ratings were good. I made it as published with the chilli sauce. I served it over brown rice for a healthy meal. Love it!!! Next time I will try it with the Szechuan sauce. - 6/21/11

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  • 0 of 1 people found this review helpful
    I love eggplant, so look forward to trying this soon. Maybe I'm overlooking something but can someone tell me what the serving size would be? Thanks a lot! - 6/6/11

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  • my huband and I both enjoyed it,and will make it again. - 5/28/11

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  • Delicious! - 5/21/11

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  • 0 of 1 people found this review helpful
    Just reading this recipe which has all my favorite veggies in it has my mouth watering. I will be making this before the day ends. I usually can read a recipe and know if it will taste to suit me. Off I go to the kitchen... - 5/12/11

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  • 0 of 1 people found this review helpful
    Are the chickpeas included in the calorie count?
    Or will I have to add them in? - 2/2/11

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  • Very Good
    0 of 1 people found this review helpful
    great idea and change of pace - 1/23/11

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  • This is the best soup!!! nice and hearty without meat. I have shared it with coworkers and they love it as well. The spicy is wonderful too!!!! - 12/21/10

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  • This was really good!! Next time I will definitely up the amount of eggplant though just because mine tastes a little zucchini-heavy. Otherwise, it's great! Lots of leftovers to freeze too. - 12/11/10

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  • Made this pretty close to the recipe...cut the eggplant into 1" pieces...added some parmesan cheese at the end...and some cumin and red pepper flakes while cooking...used some of it today on top of whole wheat naan bread (kind of like a pizza or crostini) and it made a super breakfast... - 11/5/10

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  • 0 of 1 people found this review helpful
    It says 10 servings and the calorie count is for one serving . What are they counting as one serving, 1/2 cup , 1cup?????????? - 10/6/10

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  • LOVED this! I had eggplant, and the squash that I was dying to make something yummy for lunch. I'm a brand new vegeterian so this was fun. I left out the chickpeas, I didn't have them. I added a sweet red pepper and Trappeys sauce instead as well. I love spice! - 9/17/10

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  • This makes ALOT! It was very good and I'm hoping that it freezes well, because that's where 1/2 of it ended up. =) - 7/24/10

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  • Served over plain couscous and sprinkled with just a dash of grated parmesan. Very tasty - a definite "keeper"! - 6/28/10

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  • Made this without the mushrooms and with the chickpeas and used a crockpot so I simply warmed the onion in the oil in the base of the crockpot first. Four hours on high and it was great! - 6/17/10

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  • This stew was very tasty. Will make again and again. - 4/26/10

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  • This was great . I loved it. The flavors of the different veggies was very enjoyable. Thanks - 4/11/10

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  • loved it - 4/4/10

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  • I am always on the hunt for eggplant recipes and while my whole family doesn't appreciate eggplant as I do, they said it wasn't bad. It makes quite a bit so I froze the leftovers. - 3/29/10

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  • 0 of 1 people found this review helpful
    sounds good, I'll try it in summer - 3/28/10

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  • I just tried it and made it in a Slow cooker and it was great. - 3/28/10

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  • 0 of 1 people found this review helpful
    I love all of the ingredients in this stew. Will try soon. - 3/27/10

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  • 0 of 1 people found this review helpful
    I think I'll try it although i haven't much liked eggplant. - 3/27/10

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  • Bad
    0 of 4 people found this review helpful
    Basically a RATATOUILLE recipe. Eggplant should be diced into smaller pieces 1" (not 2"). Can all go in pot together rather than cooked in stages. - 1/15/10

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  • 0 of 3 people found this review helpful
    This sounds wonderful I love eggplant. - 6/18/09

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  • 0 of 4 people found this review helpful
    So is the nutritional total with or without the garbanzos? - 6/11/09

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  • Incredible!
    0 of 2 people found this review helpful
    I am so ready for fresh produce from my garden to make this recipe. It looks delicious and something that the whole family will enjoy - 6/9/09

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  • 0 of 1 people found this review helpful
    As TRICOTINE said -- RATATOUILLE (without the chickpeas). Ratatouille is one eggplant dish that DH likes, so this one will be soon on the menu. I probably will treat leftovers the same as Rata --- cold (or hot) in a heated pita. Yum - 2/19/09

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  • Incredible!
    0 of 3 people found this review helpful
    great vegitarian meal, gonna try it very soon - 1/9/09

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