Stew with eggplants, a tasty and rustic dish, very simple to make, also great for the summer season when we have plenty of eggplants available. You can use the type of meat you prefer, pork, veal, or beef, adjusting the cooking time accordingly so that the bites turn out tender. The eggplants are sautéed separately and added later, preserving their flavor and texture, without falling apart in the sauce. Try this recipe, just add some simple slices of bread or white rice to serve a deliciously complete meal!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 297.12 (Kcal)
- Carbohydrates 13.22 (g) of which sugars 5.21 (g)
- Proteins 33.50 (g)
- Fat 12.26 (g) of which saturated 3.80 (g)of which unsaturated 5.86 (g)
- Fibers 5.10 (g)
- Sodium 179.06 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs pork meat (or beef or veal, for stew)
- 2 round eggplants
- 1 red onion
- 8.82 oz tomato pulp
- 2 tablespoons black olives (or Taggiasca, to taste)
- 1 glass white wine
- parsley
- remilled durum wheat semolina (or flour)
- 1 pinch chili pepper (to taste)
- extra virgin olive oil
- salt
Tools
- Casserole
- Pan
- Cutting Board
Preparation
Wash the eggplants, remove the ends, and cut them into cubes.
Heat a large pan with a drizzle of extra virgin olive oil, add the eggplants, season with salt, and cook until tender, stirring often with a spoon (1).
Once cooked, turn off the heat and set them aside.
Cut the meat into chunks, removing any sinew or excessively fatty parts. Coat the bites with semolina, or other flour of your choice.
Chop the onion and sauté it in a casserole with a bit of oil.
Add the meat and brown it over high heat (2), deglaze with the white wine, and add salt.
When the alcohol has evaporated, add the tomato and olives (3). Lower the heat, cover, and cook for 20-30 minutes. If necessary, you can moisten with meat or vegetable broth.
When the bites are almost cooked, add the eggplants in cubes (4).
Continue cooking so the meat absorbs the eggplant sauce, adding a pinch of chili pepper if desired.
At the end, sprinkle with chopped parsley and taste to check if the meat is tender and adjust the salt if needed.
The stew with eggplants is ready, serve it hot, accompanied by toasted bread or pilaf rice.
Tips and Variations
You can use pork (loin, tenderloin, or other parts), veal pulp, or beef. Adjust the cooking time based on the type of meat chosen.
If you don’t like the slightly bitter taste, you can purge the eggplants with coarse salt before cooking them.
You can increase or decrease the amount of tomato to your taste.
You can prepare the stew in advance and reheat it when needed.
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