Basic Italian Eggplant Stew Recipe

Craving a healthy and flavorful twist on classic Italian comfort food? This Basic Italian Eggplant Stew is your answer! A lighter alternative to pasta dishes, this recipe is incredibly versatile – perfect for a cozy oven bake or a hands-off slow cooker masterpiece. The secret? Properly prepping the eggplant to prevent it from becoming watery. Follow our simple steps, and you'll be rewarded with a melt-in-your-mouth eggplant stew bursting with authentic Italian flavors. Whether you're a seasoned chef or a kitchen novice, this recipe is sure to become a family favorite!

Prep Time 45 mins

Cook Time 135 mins

Calories 231.4 kcal

Protein 31g

Rating Be the first

268

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Basic Italian Eggplant Stew

1 large eggplant (about 2 pounds)
1 teaspoon salt
2 tablespoons lemon juice
28 ounces crushed tomatoes
1 pound lean ground turkey
1 medium onion, chopped
1 teaspoon Italian seasoning
1/2 teaspoon black pepper

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How to Make Basic Italian Eggplant Stew

Cube 1 large eggplant (about 2 pounds) into 1-inch pieces. Immediately toss with 2 tablespoons of lemon juice to prevent browning.
Toss the cubed eggplant with 1 teaspoon of salt and let it rest in a colander for 30-60 minutes to draw out excess moisture.
While the eggplant rests, brown 1 pound of ground turkey and 1 medium onion (chopped) in a large deep pan over medium heat until the turkey is cooked through and the onion is softened. Drain off any excess grease.
Add 28 ounces (one 28oz can) of crushed tomatoes, 1 teaspoon of Italian seasoning, and 1/2 teaspoon of black pepper to the pot. Stir well and simmer over low heat for 15 minutes.
Rinse the eggplant cubes thoroughly under cold water and press firmly with paper towels to remove as much remaining liquid as possible.
Add the prepared eggplant to the tomato sauce mixture. Stir gently to combine.
**Oven Method:** Transfer the stew to a baking dish. Bake at 375°F (190°C) for 20-30 minutes, or until the eggplant is tender. **Stovetop Method:** Cook the stew over medium-low heat for 20-30 minutes, or until the eggplant reaches your desired tenderness. The longer it simmers, the softer the eggplant will become.
**Slow Cooker Method:** Combine all ingredients (except for the lemon juice used in step 1) in a slow cooker. Cook on low for 4-6 hours, or until the eggplant is very soft and tender.

Nutrition Information (Approximate per serving)

Sodium

191 g

Sugar

66g

Fat

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Poultry Turkey Recipes European Italian Mediterranean Healthy Gluten Free Keto Paleo Slow Cooker Baking One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Main Dish 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Basic Italian Eggplant Stew?

Basic Italian Eggplant Stew takes about 180 minutes from start to finish — roughly 45 minutes to prepare and 135 minutes to cook.

How many calories are in Basic Italian Eggplant Stew?

Basic Italian Eggplant Stew has approximately 231.4 calories per serving, with about 31 g protein, 11 g carbohydrates and 8 g fat.

What ingredients do I need for Basic Italian Eggplant Stew?

The key ingredients for Basic Italian Eggplant Stew are Eggplants, Salt, Lemon Juice, Tomato Sauce, Lean Ground Turkey, Onion. See the full list with measurements above.