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Eggplant with Tomatoes and Potatoes

A comforting one-pan vegetable stew of golden potatoes, eggplant, peppers and onion simmered in garlicky canned tomatoes. It is simple, budget-friendly and full of Mediterranean flavour, finished with fresh basil. Lovely on its own or with crusty bread to mop up the sauce.

A comforting one-pan vegetable stew of golden potatoes, eggplant, peppers and onion simmered in garlicky canned tomatoes. It is simple, budget-friendly and full of Mediterranean flavour, finished with fresh basil. Lovely on its own or with crusty bread to mop up the sauce.

What you'll need.

  • Potatoes, finely chopped
  • 1 eggplant, sliced
  • Red onion, chopped
  • Bell pepper, chopped
  • 3 garlic cloves
  • 1 can of chopped tomatoes
  • Salt and pepper, to taste
  • Fresh basil, chopped
  • Oil for frying

How to make it.

  1. Heat oil in a pan and fry the chopped potatoes until they start to soften.
  2. Add the eggplant, red onion and bell pepper and cook until golden.
  3. Stir in the garlic, then the canned tomatoes, and season with salt and pepper.
  4. Cover and cook for 15 minutes, until everything is tender.
  5. Scatter with fresh basil and serve.

My tips.

Cut the potatoes small so they cook through in the same time as the other vegetables. Salting the eggplant first keeps it from soaking up too much oil.

Good to know.

Can I make it ahead?
Yes, it reheats well and the flavour improves.

Is it vegan?
Yes, completely plant-based.

What can I serve with it?
Crusty bread, rice or a dollop of yogurt all work well.

Prep 15 min · Cook 25 min · Total 40 min · Serves 4

Nutrition.

~260 kcal · Protein 6 g · Fat 8 g · Carbs 42 g (approximate, calculated automatically)

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