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Moroccan Eggplant Stew
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5 from 1 vote

Moroccan Eggplant Stew

This Moroccan eggplant stew also features potatoes, tomatoes, and tomatillos smothered in Moroccan spices for a hearty plant-based dish bursting with flavor!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soups and Stews
Cuisine: Moroccan
Diet: Gluten Free, Vegan, Vegetarian
Keyword: easy dinner recipes, eggplant stew, vegan stew
Servings: 4 servings
Calories: 241kcal
Author: Diabetic Foodie


  • 3 tablespoons olive oil (extra-virgin)
  • 1 large onion (minced)
  • 2 cups diced eggplant (any variety)
  • 2 medium gold potatoes (diced)
  • ¼ 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)
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 4 large tomatoes (peeled, seeded, and diced)
  • 1 tablespoon tomato paste
  • 1 ½ cups vegetable broth or water


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


This recipe is for 4 servings of Moroccan eggplant and vegetable stew.
If you don't have Ras el Hanot, substitute curry powder.
If fresh tomatoes aren't in season, you can use a 14-ounce can of diced tomatoes (with juice) and reduce the amount of broth/water to 1 cup.
Leftovers can be stored covered in the refrigerator for up to a week.


Serving: 1bowl | Calories: 241kcal | Carbohydrates: 31g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 361mg | Potassium: 0mg | Fiber: 7g | Sugar: 11g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 24g