This Mediterranean veggie stew is amazing because is delicious, nutritious, full of umaminess, and extremely easy to make! Also, is those types of recipes you can improve by changing the ingredients as per your taste, so what's not to like? I hope you enjoy this dish as much as I do!

Enough chitchat! Here is the recipe!


• 2 small eggplants cut into cubes
• 1 small zucchini cut into cubes
• 1 small red bell pepper, cubbed
• Salt to taste
• Extra Virgin Olive Oil
• 1 large yellow onion, roughly chopped
• 3 large garlic cloves minced or 1 teaspoon garlic powder
• 1 to 1 ½ teaspoon sweet paprika OR smoked paprika
• 1 teaspoon Haz Al Hanout
• 1 teaspoon ground cumin
• ¾ teaspoon ground cinnamon
• Black pepper to taste
• 1 28- oz can be chopped tomato
• 2 15- oz cans of cooked chickpeas
• Water or veggie broth
• Fresh herbs such as parsley or mint for garnish


  • 1.
    Preheat oven to 400 F / 200C
  • 2.
    In a large dutch oven, heat ¼ cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions and stir until golden, then add the red bell peppers. Cook for 2-3 minutes, stirring regularly, then add garlic, spices, and a dash of salt. Cook another minute, stirring until fragrant.
  • 3.
    Now add eggplant, chopped tomato, and chickpeas and the water or broth. Stir to combine.
  • 4.
    Bring to a rolling boil for 10 minutes or so. Stir often. Remove from the stove top, cover, and transfer to the oven.
  • 5.
    Cook in the oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from the oven briefly and stir in about ½ cup of water or broth at a time.)
  • 6.
    When eggplant is ready, remove it from the oven and garnish with fresh herbs (parsley, dill, or mint). Serve hot or at room temperature with a side of rice, quinoa, pita bread, or a salad!
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