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Tapas Style Tomato And Aubergine Stew

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Super tasty aubergine tapas recipe – vegetarian, easy to make and perfect with crusty bread and a glass or two of wine. Enjoy! 

Aubergine Tapas Recipe

A fiery tomato and aubergine stew makes a great little addition to a tapas spread and is super easy to make.

It tastes good fresh out of the pan or left to cool to room temperature, scooped up on little simple garlic brushed bruschetta or tasty flatbreads.

And it’s perfect with a nice glass of Rioja!

Equipment Needed

  • Chopping board
  • Sharp knife
  • Tablespoon
  • Skillet pan or saucepan
  • Wooden spoon or spatula or other cooking spoon

Ingredients for Aubergine and Tomato Tapas

You’ll just need a handful of delicious, healthy ingredients to make this tasty aubergine tapas dish.

enamel skillet pan filled with homemade aubergine tapas with tomatoes, garlic, chillies and chopped herbs
  • 1 tbs olive oil
  • 2 cloves garlic – finely chopped
  • 2 shallots – finely chopped
  • 1 red chilli – finely sliced
  • 1 aubergine – chopped into bitesize chunks
  • 400g vine tomatoes – roughly chopped
  • zest and juice of a lemon
  • small bunch of mint leaves – chopped
  • sea salt and black pepper
ingredients for Spanish aubergine tapas recipe - aubergine, shallots, garlic cloves, red chilli, vine tomatoes, lemon, mint leaves and small bowl of olive oil

How To Make Aubergine And Tomato Tapas Style Stew

It’s super easy to make our aubergine tapas dish! And you’re going to just love how it tastes!

Step One – prepare all the vegetables ready for the tapas dish

  • Firstly prepare all your vegetables – finely chop the shallots
chopped shallot, sliced red chillies and diced aubergine on a wooden chopping board
  • Finely slice the red chilli and grate the garlic
diced shallot, sliced red chillies, grated garlic, diced aubergine on wooden chopping board
  • Roughly chop the tomatoes – keep any juices that squeeze out
diced tomatoes, diced aubergine, sliced shallots and slice red chillies on a wooden chopping board
  • Dice the aubergine into bitesized pieces.
diced aubergine, diced tomatoes, sliced red chillies on a wooden chopping board

Step Two – start to cook the aubergine tapas

  • Add the olive oil to a skillet pan and gently fry the shallots, garlic and chilli over a low heat so they don’t burn and taste bitter.
enamel pan with olive oil, sliced red chillies and chopped shallots being stirred with a wooden spoon
  • Grate the lemon zest and squeeze the juice from the lemon – keep to one side for later.
zest of a lemon, juiced lemon in a juicer alongside a bunch of mint leaves
  • Add the aubergines to the pan with the shallots, chilli and garlic and stir well.

Try Our Delicious Caponata

enamel pan filled with diced aubergine red chillies, shallots and olive oil
  • Tip the chopped tomatoes into the pan.
enamel skillet pan with diced aubergines, diced tomatoes being stirred with a wooden spoon
  • Scatter the lemon zest over the aubergines and tomatoes.
enamel skillet pan filled with aubergine, tomatoes, chillies, shallots, lemon zest being stirred with a wooden spoon
  • Pour the lemon juice into the pan with the vegetables.
skillet pan filled with aubergine tapas recipe with tomatoes, lemon zest, garlic and chillies
  • Season to taste with sea salt and black pepper. Stir everything together and simmer gently over a low heat until everything is softened and squishy.

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enamel skillet pan filled with homemade aubergine tapas with tomatoes, garlic, chillies and chopped herbs

Step Three – serve your aubergine tapas recipe

  • Tip the aubergine and tomato tapas stew into a serving bowl and scatter over chopped mint.

Get loads more easy dinner recipes here

homemade tapas with aubergine and tomatoes scattered with flat leaf parsley

Love your food with Spanish flare? Try our easy Spanish dishes here.

Make Aubergine Tapas Your Way

  • Skip the chilli and pile in some fresh oregano and thyme leaves instead.
  • Add some chopped peppers into the mix or use chargrilled ones from a jar for speed.
  • Scatter with toasted almond slivers or crumbled goats cheese – we love this topped with feta cheese, yogurt and mint.

How To Serve Aubergine Tapas Stew

  • As part of a tapas spread with lots of little tapas dishes, wine and cheese and delicious ciabatta or flatbreads.
  • With wholemeal rice and a spoonful of Greek yogurt, maybe a crumbling of goats cheese as a healthy midweek dinner.
  • As a bruschetta topping – just pile onto toasted bread that’s been rubbed with raw garlic and drizzled with olive oil.

More Easy Tapas Recipes To Make

  • Chorizo in Red Wine – fat discs of chorizo sausage simmered in red wine and scattered with freshly chopped parsley.
  • Quick Padron Peppers – you can usually find these little Spanish style Padron peppers in Aldi they’re super easy to make- just blister the skins by frying over a high heat in olive oil.
  • Aubergine salad – a delicious griddled aubergine salad with vine tomatoes, mozzarella pearls and herbs

Need Some Family Meal Ideas?

Check out our meal planning here – it’s filled with recipes, meal planning tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes and Family Meals your whole family will LOVE!

Get all our delicious tapas recipes here

Yield: Serves 4

Tapas Style Tomato and Aubergine Stew

homemade tapas with aubergine and tomatoes scattered with flat leaf parsley

Super tasty aubergine tapas recipe – vegetarian, easy to make and perfect with crusty bread

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1 tbs olive oil 
  • 2 cloves garlic 
  • 2 shallots 
  • 1 red chilli 
  • 1 aubergine 
  • 400g vine tomatoes 
  • zest and juice of a lemon
  • Small bunch mint leaves - chopped 
  • sea salt and black pepper 


  1. Prepare the vegetables
  2. Add the olive oil to a skillet pan and gently cook the shallot, chilli and garlic.
  3. Tip in the aubergines and tomatoes, scatter over the lemon zest and tip in the lemon juice.
  4. Season with salt and pepper
  5. Cook over a low heat until soft and squashy.
  6. Tip into a serving bowl and scatter over the mint leaves.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 261Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 25mgSodium: 577mgCarbohydrates: 29gFiber: 6gSugar: 10gProtein: 12g

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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tomato and aubergine tapas dish served in geometric print bowl. Text overlay reads "delicious aubergine tapas dish"

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