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Aubergine Stew – A Super Easy Vegan Stew

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A flavoursome and super simple vegan aubergine stew. On the table and ready to eat in just 30 minutes, making it the perfect healthy weeknight dinner.

Our Moroccan inspired aubergine stew is super quick and easy to cook, so it’s the perfect vegan meal for cooking on weeknights. It’s one of my all time favourite aubergine recipes.

Not only is it delicious, but it’s a really hearty vegan stew. I usually serve it with garlic naan breads for mopping up all the juices.

I love you can have this aubergine vegan vegetable stew on the table in just 30 minutes and yet it still packs big flavours and tastes like it took a whole lot longer to simmer up.

aubergine stew - a vegan stew made with aubergines and tomato, served in a white bowl scattered with chopped coriander and served with a garlicky naan bread

Get loads more easy casserole recipes here!

Aubergine Stew Ingredients

  • 1 tbs of olive oil – you can use rapeseed oil if you prefer.
  • 1 small onion – sliced thinly
  • 1 clove of garlic – finely chopped, feel free to use Lazy Garlic from a jar if you prefer.
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 red pointed pepper – sliced into bitesize pieces
  • 1 aubergine – chopped into bitesize pieces
  • 1 can chopped tomatoes – if you can get polpa tomatoes then do, they just have a really nice texture in a stew.
  • 1 tsp brown sugar – you can skip this is you prefer, I just think it adds a nice sweetness to the dish.
  • pinch of chilli flakes
  • handful of chopped coriander
aubergine stew - a vegan stew made with aubergines and tomato, served in a white bowl scattered with chopped flat leaf parsley and served with a garlicky naan bread

How to make our aubergine vegan stew

  • Add a splash of olive oil to saucepan and throw in the onions and a little pinch of salt. Cook over a medium heat for around 5 minutes until the onions start to soften.
  • Add the garlic, cumin, coriander and cinnamon and stir to coat the onions in spices.
  • Tip in the red pepper, aubergine chunks and add the tin of tomatoes and sugar.
  • Season with a little more salt if you like. Add the pinch of chilli flakes.
  • Bring the stew to the boil, then simmer for 20 minutes with the lid slightly ajar.
  • Once cooked – divide into bowls and sprinkle with freshly chopped coriander.
aubergine stew - a vegan stew made with aubergines and tomato, served in a white bowl scattered with chopped flat leaf parsley and served with a garlicky naan bread. text overlay "quick and tasty aubergine stew"

Make our aubergine quick stew recipe your way

We love our best vegan stew recipe but you can mix things up a little if you like – try…

  • Make it spicier and add a chopped fresh chilli.
  • Go Indian and switch the spices to a spoonful of curry powder.
  • Add in more veggies – try courgette or mushrooms

How to serve aubergine stew

  • Delicious as a weeknight dinner – served with a warm garlicky naan bread.
  • As a quick healthy dinner – serve with brown rice, maybe a side salad.
  • Make it a little more special and top with toasted flaked almonds, a spoonful of natural yogurt and a drizzle of honey (use plant based yogurt and skip the honey if cooking strictly vegan)

More aubergine recipes to try

  • Aubergine bruschetta – a simple vegan bruschetta recipe – toasted bread topped with grilled aubergine, extra virgin olive oil and scattered with chopped mint.
  • Aubergine pasta – a super easy vegan pasta recipe with a rich tomato sauce. Ready in just 15 minutes, great for weeknight dinner.
  • Aubergine tapas dish – a delicious aubergine and tomato tapas dish that’s oh so perfect with delicious breads and a glass or two of wine.
Yield: Serves 2

Aubergine Stew - Vegan Stew

aubergine stew - a vegan stew made with aubergines and tomato, served in a white bowl scattered with chopped flat leaf parsley and served with a garlicky naan bread

A hearty vegan stew that's super simple to prepare

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 tbs olive oil 
  • 1 small onion - sliced 
  • 1 clove garlic - finely chopped 
  • 1 tsp ground cumin
  • 1 tsp ground coriander 
  • 1/2 tsp ground cinnamon
  • 1 red pepper - sliced into bitesized pieces 
  • 1 aubergine - chopped into bitesized pieces 
  • 1 can chopped tomatoes 
  • 1 tsp brown sugar 
  • pinch chilli flakes 
  • handful of chopped coriander 

Instructions

  1. Add a splash of olive oil to saucepan and throw in the onions and a little pinch of salt. Cook over a medium heat for around 5 minutes until the onions start to soften.
  2. Add the garlic, cumin, coriander and cinnamon and stir to coat the onions in spices.
  3. Tip in the red pepper, aubergine chunks and add the tin of tomatoes and sugar.
  4. Season with a little more salt if you like. Add the pinch of chilli flakes.
  5. Bring the stew to the boil, then simmer for 20 minutes with the lid slightly ajar.
  6. Once cooked - divide into bowls and sprinkle with freshly chopped coriander.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 212Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 19mgCarbohydrates: 31gFiber: 15gSugar: 8gProtein: 6g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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aubergine stew - a vegan stew made with aubergines and tomato, served in a white bowl scattered with chopped flat leaf parsley and served with a garlicky naan bread. Text overlay "aubergine stew quick vegan recipe"

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