GoFarm Blog

GoFarm Recipes: Week of July 20th, 2020

Recipe Share: Greek Eggplant Stew


1 large eggplant, cubbed


1/4 cup olive oil

1 large onion, chopped

1 green bell pepper, diced

6 baby carrots, chopped

6 small red potatoes, cubbed

6 garlic cloves, minced

2 dry bay leaves

1 to 1 1/2 tsp paprika

1 tsp ground coriander

1 tsp dry oregano

3/4 tsp ground cinnamon

1/2 tsp organic ground turmeric

1/2 tsp black pepper

1 28-oz can chopped tomato

2 15-oz cans chickpeas, reserve the canning liquid

Basil for garnish


  1. Preheat oven to 400 F.

  2. Place eggplant cubes in a single layer on a baking sheet and sprinkle with salt. Set aside for 20 minutes to allow eggplant to “sweat out” any bitterness. Pat dry.

  3. In a large braiser or pot, heat 1/4 cup olive oil over medium-high until shimmering but not smoking. Add onions, peppers, potatoes, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.

  4. Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.

  5. Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven. If using a pot, transfer to a baking dish.

  6. Cook in oven for 45 minutes until