Moroccan Eggplant Stew

Moroccan Eggplant Stew

Vegan, gluten-free stew featuring eggplant, tomatoes, potatoes, and tomatillos plus a Moroccan spice blend known as Ras el Hanout
Course Soups and Stews
Cuisine Moroccan
Keyword easy dinner recipes, eggplant stew
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 241 kcal
Author Adapted from


  • 3 tablespoons extra-virgin olive oil
  • 1 large onion minced
  • 2 cups diced eggplant different varieties
  • 2 medium gold potatoes diced
  • 1/4 pound pineapple tomatillos or tomatillos husks removed (if using full-sized tomatillos, dice them)
  • 2 cloves garlic minced
  • 1 teaspoon Ras el Hanout Moroccan spice blend or curry powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 4 large tomatoes peeled, seeded, and diced
  • 1 tablespoon tomato paste
  • 1 1/2 cups vegetable broth or water


  1. Heat oil in a stock pot over medium heat. Add onions and cook, stirring often, until soft and golden (about 5 minutes).
  2. Add eggplant and cook, stirring occasionally, for another 5 to 10 minutes or until eggplant begins to soften.
  3. Add potatoes, tomatillos, garlic, Ras el Hanout, cayenne, and salt. Mix well, then cook, stirring often, for another 3 minutes.
  4. Add tomatoes, tomato paste, and broth or water. Mix well.
  5. Bring to a boil over medium-high heat, then reduce heat and simmer for about 20 minutes or until potatoes are fork-tender.

Recipe Notes

If tomatoes aren't in season, use a 14-ounce can of diced tomatoes (with juice) instead and reduce the amount of broth/water to 1 cup.