Eggplant Stew

Eggplant Stew

You can make this stew with or without meat, simmered on the stove top, in a slow cooker, or even in an 8-quart pressure cooker (Instant Pot). You can feed a lot of hungry people with this one, and even more if you stretch it with rice, pasta, potatoes, or bread bowls.


  • 2 28-oz cans of diced tomatoes
  • 2 cans water
  • 2 8-oz cans mushrooms, stems and pieces (do not drain!)
  • 4-5 tsp Italian seasoning
  • 1 tsp crushed red pepper flakes
  • 1/4 cup jarred garlic (minced or chopped)
  • 1.5 LBS boneless beef cubes (chuck or round) (optional)
  • 1 large Spanish onion, cut up
  • 1 large green bell pepper, cut up
  • 1 large red bell pepper, cut up
  • 1 large eggplant, cubed (leave the skin on)
  • 1 zucchini, cubed (leave the skin on)
  • 2 12-oz cans tomato paste


  1. Combine all ingredients, except the tomato paste, and stir to evenly distribute the seasonings.
  2. Cook according to the following chart:
Method Heat Setting Time Release Type
Stovetop Simmer, covered, stirring occasionally 90 Minutes
Slow cooker Low 8-10 Hours
High 4-6 Hours
Pressure cooker (8 QT) High pressure 20 Minutes Quick release
  1. Add the tomato paste and stir to combine thoroughly. The longer you stir it, the better it will be. So, don’t be in a hurry.
  2. Serve over rice, pasta, potatoes, or bread bowls, if desired.

Yield: Approximately 6.5 quarts

Author: April

I like coding, cooking, crafting, collecting, chatting, cats, and a few other hobbies that don't begin with the letter C.

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