Coconut Eggplant Stew (Vegan)

I am constantly searching out inventive ways to prepare eggplant. While eggplant parmesan is a classic, it can be a bit pricey and it takes quite some time to make. Messing around in the kitchen I decided to take one of my favorite seafood stews and turn it into a vegan dish. And I must say, the eggplant is so good that meat eaters are easily fooled.

If you are in need of a cold weather pick me up, this is an excellent recipe. The rich coconut milk and twist of lime result in a filling, refreshing stew. While I usually eat it as is, if you are really hungry, you can serve with a side of couscous or rice.

So grab your eggplant and let's get cooking!


1 eggplant

1 bell pepper

5 Roma tomatoes

1 large yellow onion

1 can coconut milk

2 tbsp olive oil

1 tsp paprika

1 tsp cumin

2 tsp salt

lime wedges


Dice tomatoes and sprinkle with one teaspoon of salt. Chop onion, eggplant, and bell pepper into evenly sized pieces.

Heat olive oil in large pan on med-low heat. Add tomatoes and cook for two minutes. Add onion and cook for 6 minutes. When onions become transparent and tomatoes are cooked down, stir in bell pepper, eggplant, paprika, cumin, and other teaspoon of salt. Cook for 2 minutes.

Next, add the can of coconut milk. Fill the coconut milk can halfway with water and add it to the pan, too. Bring to a boil. Once boiling, cover pan and simmer for 15 minutes. Squeeze lime slices until desired citrus taste is reached, then serve.