Spicy eggplant in a savoury tomato sauce with olives and capers. A simple weeknight meal any time of year. Slowcooker and instant pot instructions.
Prep Time15 minutesmins
Slow cooker on HIGH3 hourshrs
Total Time3 hourshrs15 minutesmins
Course: Soup and stews
Cuisine: Vegan, WFPB (Whole Food, Plant Based)
Keyword: chickpeas, eggplant, olives
Servings: 4servings
Calories: 188kcal
Author: Trish | The In Fine Balance Food Blog
Ingredients
1large eggplant½ inch diced
2cansfire roasted diced tomatoes398ml cans
¾cupvegetable stock
¼cupwhite wine (or more stock)or more vegetable stock
½teaspoonsaltsea salt
½teaspoonchilli flakes
1teaspoonoregano
2tablespooncapers
½cupkalamata olivesyour choice, whole & pitted or sliced
1 ½cupscooked chickpeasone 15 oz can
1red peppersmall dice
2clovesgarlicpressed or crushed
parsley for serving
Instructions
Slow cooker instructions
Throw all ingredients exept olives and chickpeas in the insert of the slowcooker and set for high heat and cook for 3 hours.After 3 hours, stir in chickpeas and olives and continue to cook on high heat until heated through, about 15 minutes. Serve over couscous, rice or quinoa.
Instant Pot Instructions
Throw all ingredients except olives into the insert of the instant pot, secure lid to locked position with vent closed. Set to cook on high pressure for 5 minutes. Allow pressure to release naturally for at least 10 minutes. Stir in olives. Serve over couscous, quinoa or rice.
Notes
The cooking time above is for the slow cooker method.If using an instant pot, the total cook time is approximately 30 minutes from start to finish including the time needed to come to pressure and naturally release for 10 minutes. Serve this stew with warm naan bread or with a side of couscous, quinoa or rice.Nutritional information is an estimate and does not include rice, quinoa or other sides served with this eggplant stew.