Recipe courtesy of Michelle Bernstein

Eggplant and Tomato Stew

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  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 25 min
  • Inactive: 45 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
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4 eggplants, trimmed but whole

Olive oil, for sauteing

1 Spanish onion, chopped

4 cloves garlic, chopped

2 round, ripe tomatoes, chopped

1 teaspoon hot pepper sauce

1 tablespoon ketchup

1 tablespoon parsley, chopped

Serving suggestion: lavash crackers.


  1. Roast the eggplant in a preheated 400 degree F. oven until soft, about 45 minutes. 
  2. Remove all the meat from the eggplant.
  3. In a large saute pan, heat oil, and saute onions and garlic. Add the eggplant. Add all other ingredients, except the parsley. Remove from the heat and place in a food processor. 
  4. Pulse until it becomes creamy. 
  5. Serve at room temperature, garnished with parsley and served with crispy lavash crackers as a starter.