Italian Eggplant Stew


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For this Eggplant Stew recipe (you only need very simple ingredients, three vegetables, and one herb! That’s it!


Melanzane in Potacchio (Italian Eggplant stew)

A simple but surprisingly tasty recipe from the Marche region in Italy. It is a side dish that can be prepared in advance and can be enjoyed cold or warm.

This dish is made quick and doesn’t require an oven, just a saucepan!



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01 Italian Eggplant (or any purple variety)

02 Tomatoes

03 Garlic

04 Rosemary

Prep Time: 5 Min

Cook Time: 20 Min

The cooking method is mind-blowing simple, and very few ingredients are enough.  Let's explore this vegan eggplant recipe together.

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Step 1

Wash and chop the eggplant and tomatoes under running water and cut them into medium chunks.

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Step 2

Chop or mince the garlic finely.

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Step 3

Cook the eggplant until it is golden.

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Step 4

Add the rest of the ingredients. When eggplant chunks are golden, add garlic, diced tomatoes, and rosemary sprig. Optionally add olive oil and salt.

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Step 5

Stir once or twice and let the stew cook for 20 minutes over low heat, with the lid on. And let it cool for a couple of minutes before serving.

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9 Vegan Eggplant Recipes

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