Sicilian Braised Eggplant and Chickpea Stew with Fresh Parsley
A hearty Sicilian-inspired stew featuring tender braised eggplant and creamy chickpeas simmered in a rich tomato sauce with Mediterranean herbs. This comforting spring dish is finished with a generous shower of fresh parsley for bright, vibrant flavor.
Ingredients
- 2 medium eggplants (about 700g), cut into 2cm cubes
- 2 cans (400g each) chickpeas, drained and rinsed
- 1 can (400g) crushed tomatoes
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 60ml extra virgin olive oil
- 240ml vegetable stock
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 30g fresh flat-leaf parsley, roughly chopped
- 2 tablespoons capers, drained
- 1 tablespoon red wine vinegar
- Salt and black pepper to taste
Instructions
Season the cubed eggplant generously with salt and let sit in a colander for 15 minutes to draw out excess moisture, then pat dry with paper towels.
Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the eggplant in batches and cook for 5-6 minutes until golden brown on all sides. Remove and set aside.
Reduce heat to medium and add the remaining olive oil. Sauté the onion, carrot, and celery for 6-7 minutes until softened and slightly caramelized.
Add the garlic, tomato paste, oregano, smoked paprika, and red pepper flakes. Stir continuously for 1 minute until fragrant.
Pour in the crushed tomatoes and vegetable stock, stirring to combine. Add the chickpeas and capers, then return the browned eggplant to the pot.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the eggplant is completely tender and the sauce has thickened.
Remove from heat and stir in the red wine vinegar. Season with salt and black pepper to taste.
Ladle the stew into warm bowls and generously top with fresh chopped parsley. Drizzle with extra olive oil before serving.
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