This Eggplant, Tomato, and Onion Stew is really simple to make with a minimal ingredient list of fresh veggies and it can be enjoyed plain or over quinoa, brown rice or even pasta. It’s a one-pot meal and basically after dicing your fresh veggies and simmering them for about 20 minutes, it’s ready to enjoy. And not only is it a delicious meal to serve for “Meatless Mondays," it’s also vegan, gluten-free, dairy-free and even paleo-friendly.

Eggplant, Onion, and Tomato Stew [Vegan, Paleo]



  • 1 organic eggplant (medium, unpeeled, and diced)
  • 2 organic roma tomatoes (small, diced)
  • 1 organic onion (small, diced)
  • 1 jar organic tomato paste (7 ounce glass jar or 8 ounce can)
  • 1 teaspoon organic cumin powder
  • 1 pinch organic cayenne pepper
  • 1 teaspoon pink himalayan salt
  • 1/2 cup purified or distilled water


  1. Prepare the veggies: dice the unpeeled eggplant, tomatoes, and onions into small pieces. Set aside.
  2. In a large saucepan or skillet, add the tomato paste, cumin, pink himalayan salt, cayenne pepper, and water and stir well.
  3. Add the veggies and bring to a boil.
  4. Reduce heat to simmer. Cover and cook for 20-25 minutes or until the eggplant are tender.
  5. Serve plain or over quinoa, rice or your favorite grain.

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Nutritional Information

Total Calories: 415 | Total Carbs: 89 g | Total Fat: 1 g | Total Protein: 22 g | Total Sodium: 1840 mg | Total Sugar: 46 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.