The first time I tried making this stew, I was already running late for dinner, and I rushed to throw the eggplant straight into the pot without salting it first. It wasn't the best decision— it turned out a bit bitter, but honestly, we still ate it down to the last spoonful because we were too hungry at home. Since then, I've made several adjustments. I burnt some onions, added too many olives (and it almost turned out too salty), forgot the mushrooms one day and invented that it was supposed to be that way— you should have seen the looks I got at the table. Now, I think I've arrived at a version of vegetable stew with olives that I can make almost with my eyes closed. I make it often, and it’s the kind of dish that, honestly, I cook every time I crave something hearty but vegan, without the hassle of meat or eggs. I make it in winter and summer, for guests, and for lunch at the office; it’s not fussy.
Quick info, just in short: it takes about an hour, unless you start cleaning and roasting peppers then (if you have roasted peppers in the freezer, it’s even easier). It serves about 5-6 people for a reasonable portion, or 3-4 if you’re like us, meaning you eat more with freshly torn bread. It’s not hard at all, but it does require a bit of attention and, most importantly, occasional stirring, otherwise it sticks. I say anyone can make it, even if they’re not a great cook.
Why do I keep coming back to this recipe? First of all, because it goes with anything: with bread, with plain rice, alongside some boiled potatoes, or even as a filling for flatbreads. It’s filling but won’t leave you feeling stuffed after the meal. And it has another perk: you can use just about any vegetable you have at home, and improvise without ruining anything. Oh, and it keeps well for about two days in the fridge, so I always have something to take for lunch if there's any left. Plus, if you use good, meaty olives, it changes the whole flavor. I’ve tried it with cheaper black olives without pits—it’s not quite the same, but it works in a pinch.
1. First, deal with the eggplant; otherwise, you won’t escape the bitterness. I take a fresh eggplant, cut it into not-too-small cubes (so it can be felt in the stew), toss them in a colander, sprinkle with plenty of salt, and leave them there for about 20 minutes. I’m not sure if it completely desalinates; I just rinse them well at the end and drain them gently so they don’t get mushy. If you also have roasted eggplant, put it aside, chop it coarsely, as it gives that nice smoky flavor at the end.
2. In the meantime, I take care of the onions. Two medium onions, sliced julienne or however they come out; I don’t bother making them perfect. I slice the carrots thinly, either lengthwise or round, depending on my mood. For the garlic—I’ve found that it’s better minced than crushed; I don’t know why, but it seems the flavors blend better while cooking. I take the roasted peppers from the freezer (when I have them), thaw them slightly, and either tear them or slice them into strips. If not, I roast them on the spot, but I hate wasting time.
3. I heat a heavy-bottomed pot, add a splash of olive oil—not too much, just enough to "start" the vegetables. I toss in the onions, carrots, garlic, and a bay leaf, and let them cook over medium heat, stirring occasionally. This takes about 5-6 minutes, just enough for the onions to soften a bit and release that base aroma of cooking.
4. Once they’ve softened, I add the mushrooms. Sometimes I use canned ones (whatever I find, I don’t complicate things), drain them, and chop them as finely as possible. I’ve also tried fresh mushrooms, diced; it’s even better if you have the time to wash them. I let them cook down a bit so they don’t release too much water and stir to prevent sticking.
5. Now it’s time for the eggplant. I add the fresh eggplant (the one from the colander, rinsed and drained) and the roasted eggplant (already chopped, as I mentioned earlier). I also toss in the roasted peppers, those sweet, soft strips. I mix everything together, and it already smells great in the kitchen.
6. I add the tomato paste. I usually put in about 200 grams, but if you have thick tomato juice or crushed tomatoes, that works too. It shouldn’t be too sour or too sweet. I season with salt, pepper, and sometimes a pinch of sugar if I feel the need to balance out the acidity. I mix again, cover the pot, and let it simmer on low heat. Here’s the key: don’t rush, keep the heat low, and be patient for about 30-35 minutes, letting the liquid reduce and everything soften beautifully. Occasionally, I stir to prevent sticking to the bottom.
7. When I see that it has thickened and there isn’t much liquid left, I add the olives—about 150 grams, pitted (I usually cut them in half or quarters, so they’re not too big and won’t break your teeth while eating). I let them cook for 10 minutes with the rest, uncovered, to let their flavor infuse. If it seems too thick, I add a couple of tablespoons of water or even a splash of broth.
8. I taste it at the end, adjust the salt or pepper, remove the bay leaf (everyone says to do that, but I sometimes forget), and take it off the heat. I let it sit for 10 minutes before serving, to let the flavors settle and to avoid it spilling too much on the plate.
Tips and substitutions: if you don’t have roasted eggplant, you can use two fresh eggplants and compensate with a bit of liquid smoke (if you can find it) or with a dried chili pepper for a more intense flavor. I’ve also tried zucchini instead of part of the eggplant; it’s lighter but still good. For those who are stricter with veganism, just choose olive oil, avoiding butter or other fats. It also goes really well with some chopped dill or parsley at the end; I sometimes add celery leaves too. As for a drink, I’d pair it with a tangy lemonade or, if it’s not a strict fast, a glass of dry white wine. For a complete meal, I’d serve it with plain rice or boiled potatoes, and some pickles—cucumbers or green tomatoes are fantastic.
I’ve made variations from vegetable crises to spontaneous improvisations: I’ve added canned chickpeas instead of mushrooms, and red lentils if you want something with more protein. You can also add cauliflower or broccoli, broken into small pieces, towards the end if you want to diversify. Some people add peas; I don’t like them, but to each their own.
It pairs best with crusty bread, torn fresh right into the plate, or with cold polenta (if you have some leftover from another meal). Another good combo is to fill some flatbreads with this stew and make a sandwich; it’s surprisingly filling. I also enjoy it cold in the morning with a slice of vegan cheese (when I’m fasting). What does it go with? Pickles, some roasted peppers on the side, or even a green salad if it’s in season.
Common questions:
1. If I don’t have eggplant, what can I substitute? You can use zucchini; it’ll be a bit more watery, but with the same type of vegetables, the flavors blend well. Or, if you want more texture, try sweet potato—add it towards the end so it doesn’t break apart too much.
2. What kind of olives should I use? Ideally, natural black olives with pits that you can pit yourself, but if you’re in a hurry, any kind of pitted olives will do. I try to avoid those plastic-tasting olives as they give a weird salty flavor. My favorites are Kalamata, but it depends on what you find.
3. Can I add meat if I’m not fasting? Yes, but it won’t be this stew anymore. If you want, you can add diced and pre-fried chicken, but I think it’s best left simple; that’s what gives it its charm.
4. What should I do if the stew seems too sour? You can add a pinch of sugar or, healthier, an extra tablespoon of grated carrot to balance the acidity from the tomatoes.
5. Can it be frozen? Yes, it can, but don’t add too many olives at the start, as they’ll get mushy after thawing and won’t have the same texture. It’s better to add fresh ones when reheating.
6. What do I do if I forgot to drain the eggplant well and there’s too much water in the pot? Leave it uncovered at the end over a slightly higher heat to evaporate. You can also scoop out the excess with a spoon if needed. But don’t leave it on high heat for too long, or it will stick.
Nutritional values? It’s quite okay for any vegan diet. For a 250g serving, it has no more than 150-180 calories, depending on how much oil you use and what kind of vegetables you choose. Carbohydrates are about 15-20g per serving, protein comes from mushrooms and, if you add chickpeas or lentils, it increases to about 8-10g. Fat varies between 6 and 12g, depending on how generous you are with the olive oil or how fatty the olives are. There’s plenty of fiber from the eggplant, peppers, and mushrooms. If you’re careful with salt, it’s also great for blood pressure, just don’t overdo it with the salty store-bought olives. Plenty of vitamins—A, C, K, folate, pretty much what you find in any vegetable stew, plus some good minerals from olives and mushrooms.
How to store and reheat: it keeps well in the fridge for 2-3 days if covered properly. When you want to reheat, it’s best on low heat in a small pot with 1-2 tablespoons of water, stirring constantly to prevent sticking. You can microwave it too, but it dries out a bit, so cover it with a plate and heat for 1 minute, stir, and heat for another minute. I’ve frozen it a few times; it behaves well, just don’t add the olives at the start; it’s better to add them after thawing.
Ingredients and why I use them, what role they play, not just randomly:
- Onion: the base for sweetness and aroma, keeps the vegetables “together”
- Carrots: add color and a bit of natural sugar for a rounder taste, not just sour from the tomatoes
- Garlic: flavor, of course; without it, it seems to lack charm
- Fresh eggplant: texture and volume, absorbs flavors and “binds” them; without it, the stew is bland
- Roasted eggplant: smoky flavor, a bit charred, the difference between a plain stew and one you want to eat the next day
- Roasted peppers: sweetness and flavor; I believe it’s pointless to make it without them; you can try with fresh bell peppers, but it’s not the same
- Mushrooms: fill out the composition, give a “meaty” texture; canned for speed, fresh if you have the time
- Tomato paste: adds color, binds the sauce, and balances the flavors
- Olives: the “salt and pepper” of the recipe; without them, it’s just an ordinary stew
- Bay leaf: subtle flavor, but if you add too much, it turns bitter
- Salt, pepper: adjust the taste as needed; don’t overdo the salt if you have salty olives
- Olive oil: for cooking and flavor; I never use too much—if you overdo it, it becomes heavy on the stomach.
Quick info, just in short: it takes about an hour, unless you start cleaning and roasting peppers then (if you have roasted peppers in the freezer, it’s even easier). It serves about 5-6 people for a reasonable portion, or 3-4 if you’re like us, meaning you eat more with freshly torn bread. It’s not hard at all, but it does require a bit of attention and, most importantly, occasional stirring, otherwise it sticks. I say anyone can make it, even if they’re not a great cook.
Why do I keep coming back to this recipe? First of all, because it goes with anything: with bread, with plain rice, alongside some boiled potatoes, or even as a filling for flatbreads. It’s filling but won’t leave you feeling stuffed after the meal. And it has another perk: you can use just about any vegetable you have at home, and improvise without ruining anything. Oh, and it keeps well for about two days in the fridge, so I always have something to take for lunch if there's any left. Plus, if you use good, meaty olives, it changes the whole flavor. I’ve tried it with cheaper black olives without pits—it’s not quite the same, but it works in a pinch.
1. First, deal with the eggplant; otherwise, you won’t escape the bitterness. I take a fresh eggplant, cut it into not-too-small cubes (so it can be felt in the stew), toss them in a colander, sprinkle with plenty of salt, and leave them there for about 20 minutes. I’m not sure if it completely desalinates; I just rinse them well at the end and drain them gently so they don’t get mushy. If you also have roasted eggplant, put it aside, chop it coarsely, as it gives that nice smoky flavor at the end.
2. In the meantime, I take care of the onions. Two medium onions, sliced julienne or however they come out; I don’t bother making them perfect. I slice the carrots thinly, either lengthwise or round, depending on my mood. For the garlic—I’ve found that it’s better minced than crushed; I don’t know why, but it seems the flavors blend better while cooking. I take the roasted peppers from the freezer (when I have them), thaw them slightly, and either tear them or slice them into strips. If not, I roast them on the spot, but I hate wasting time.
3. I heat a heavy-bottomed pot, add a splash of olive oil—not too much, just enough to "start" the vegetables. I toss in the onions, carrots, garlic, and a bay leaf, and let them cook over medium heat, stirring occasionally. This takes about 5-6 minutes, just enough for the onions to soften a bit and release that base aroma of cooking.
4. Once they’ve softened, I add the mushrooms. Sometimes I use canned ones (whatever I find, I don’t complicate things), drain them, and chop them as finely as possible. I’ve also tried fresh mushrooms, diced; it’s even better if you have the time to wash them. I let them cook down a bit so they don’t release too much water and stir to prevent sticking.
5. Now it’s time for the eggplant. I add the fresh eggplant (the one from the colander, rinsed and drained) and the roasted eggplant (already chopped, as I mentioned earlier). I also toss in the roasted peppers, those sweet, soft strips. I mix everything together, and it already smells great in the kitchen.
6. I add the tomato paste. I usually put in about 200 grams, but if you have thick tomato juice or crushed tomatoes, that works too. It shouldn’t be too sour or too sweet. I season with salt, pepper, and sometimes a pinch of sugar if I feel the need to balance out the acidity. I mix again, cover the pot, and let it simmer on low heat. Here’s the key: don’t rush, keep the heat low, and be patient for about 30-35 minutes, letting the liquid reduce and everything soften beautifully. Occasionally, I stir to prevent sticking to the bottom.
7. When I see that it has thickened and there isn’t much liquid left, I add the olives—about 150 grams, pitted (I usually cut them in half or quarters, so they’re not too big and won’t break your teeth while eating). I let them cook for 10 minutes with the rest, uncovered, to let their flavor infuse. If it seems too thick, I add a couple of tablespoons of water or even a splash of broth.
8. I taste it at the end, adjust the salt or pepper, remove the bay leaf (everyone says to do that, but I sometimes forget), and take it off the heat. I let it sit for 10 minutes before serving, to let the flavors settle and to avoid it spilling too much on the plate.
Tips and substitutions: if you don’t have roasted eggplant, you can use two fresh eggplants and compensate with a bit of liquid smoke (if you can find it) or with a dried chili pepper for a more intense flavor. I’ve also tried zucchini instead of part of the eggplant; it’s lighter but still good. For those who are stricter with veganism, just choose olive oil, avoiding butter or other fats. It also goes really well with some chopped dill or parsley at the end; I sometimes add celery leaves too. As for a drink, I’d pair it with a tangy lemonade or, if it’s not a strict fast, a glass of dry white wine. For a complete meal, I’d serve it with plain rice or boiled potatoes, and some pickles—cucumbers or green tomatoes are fantastic.
I’ve made variations from vegetable crises to spontaneous improvisations: I’ve added canned chickpeas instead of mushrooms, and red lentils if you want something with more protein. You can also add cauliflower or broccoli, broken into small pieces, towards the end if you want to diversify. Some people add peas; I don’t like them, but to each their own.
It pairs best with crusty bread, torn fresh right into the plate, or with cold polenta (if you have some leftover from another meal). Another good combo is to fill some flatbreads with this stew and make a sandwich; it’s surprisingly filling. I also enjoy it cold in the morning with a slice of vegan cheese (when I’m fasting). What does it go with? Pickles, some roasted peppers on the side, or even a green salad if it’s in season.
Common questions:
1. If I don’t have eggplant, what can I substitute? You can use zucchini; it’ll be a bit more watery, but with the same type of vegetables, the flavors blend well. Or, if you want more texture, try sweet potato—add it towards the end so it doesn’t break apart too much.
2. What kind of olives should I use? Ideally, natural black olives with pits that you can pit yourself, but if you’re in a hurry, any kind of pitted olives will do. I try to avoid those plastic-tasting olives as they give a weird salty flavor. My favorites are Kalamata, but it depends on what you find.
3. Can I add meat if I’m not fasting? Yes, but it won’t be this stew anymore. If you want, you can add diced and pre-fried chicken, but I think it’s best left simple; that’s what gives it its charm.
4. What should I do if the stew seems too sour? You can add a pinch of sugar or, healthier, an extra tablespoon of grated carrot to balance the acidity from the tomatoes.
5. Can it be frozen? Yes, it can, but don’t add too many olives at the start, as they’ll get mushy after thawing and won’t have the same texture. It’s better to add fresh ones when reheating.
6. What do I do if I forgot to drain the eggplant well and there’s too much water in the pot? Leave it uncovered at the end over a slightly higher heat to evaporate. You can also scoop out the excess with a spoon if needed. But don’t leave it on high heat for too long, or it will stick.
Nutritional values? It’s quite okay for any vegan diet. For a 250g serving, it has no more than 150-180 calories, depending on how much oil you use and what kind of vegetables you choose. Carbohydrates are about 15-20g per serving, protein comes from mushrooms and, if you add chickpeas or lentils, it increases to about 8-10g. Fat varies between 6 and 12g, depending on how generous you are with the olive oil or how fatty the olives are. There’s plenty of fiber from the eggplant, peppers, and mushrooms. If you’re careful with salt, it’s also great for blood pressure, just don’t overdo it with the salty store-bought olives. Plenty of vitamins—A, C, K, folate, pretty much what you find in any vegetable stew, plus some good minerals from olives and mushrooms.
How to store and reheat: it keeps well in the fridge for 2-3 days if covered properly. When you want to reheat, it’s best on low heat in a small pot with 1-2 tablespoons of water, stirring constantly to prevent sticking. You can microwave it too, but it dries out a bit, so cover it with a plate and heat for 1 minute, stir, and heat for another minute. I’ve frozen it a few times; it behaves well, just don’t add the olives at the start; it’s better to add them after thawing.
Ingredients and why I use them, what role they play, not just randomly:
- Onion: the base for sweetness and aroma, keeps the vegetables “together”
- Carrots: add color and a bit of natural sugar for a rounder taste, not just sour from the tomatoes
- Garlic: flavor, of course; without it, it seems to lack charm
- Fresh eggplant: texture and volume, absorbs flavors and “binds” them; without it, the stew is bland
- Roasted eggplant: smoky flavor, a bit charred, the difference between a plain stew and one you want to eat the next day
- Roasted peppers: sweetness and flavor; I believe it’s pointless to make it without them; you can try with fresh bell peppers, but it’s not the same
- Mushrooms: fill out the composition, give a “meaty” texture; canned for speed, fresh if you have the time
- Tomato paste: adds color, binds the sauce, and balances the flavors
- Olives: the “salt and pepper” of the recipe; without them, it’s just an ordinary stew
- Bay leaf: subtle flavor, but if you add too much, it turns bitter
- Salt, pepper: adjust the taste as needed; don’t overdo the salt if you have salty olives
- Olive oil: for cooking and flavor; I never use too much—if you overdo it, it becomes heavy on the stomach.