Greek inspired stew with aubergine, chickpeas & potatoes

A hearty stew to warm the soul.

I went to Greece for the first time in 2024 with a small group of friends. I was so incredibly charmed by the Greek people and their food. It was probably one of the best food holidays I’ve had, there were not a disappointing meal in sight. The food combined with the warmth of the Greek people, especially their servers, made for a memorable trip in the heart of the Mediterranean.

One of the most memorable things for me is that the Greeks really know their way around an aubergine. Not once did I have a bitter or poorly flavoured piece of aubergine. It always melted in my mouth and was often oozing with quality olive oil. Soon after that trip I started playing around with the herbs and spices that I tasted in Greece and put together this warm and comforting stew. After I returned, I was met with a cold and rainy autumn so this stew brought comfort while evoking the great memories I made with my friends to keep me warm physically and spiritually through the colder seasons.

Effort: ⅗. A lot of veg to chop but can all be cooked in one pot.

Preferred seasons to enjoy: Autumn and winter

Ingredients:

2 large aubergines
1 large white onion
6 cloves of garlic
1 can of chickpeas
1 can of tomatoes
2 tbsp of tomato puree
4 tbsp of olive oil
600 – 700g of potatoes (any yellow or red variety that are more waxy than overly starchy)
2 tbsp of balsamic vinegar
1 tbsp of honey
3 tbsp of dried oregano
1.5 tsp of cinnamon
2 tsp of cumin
2 tsp of sweet paprika
½ tsp of dried chilli flakes
½ tsp of ground black pepper
1 tsp of vegetable stock powder or ½ vegetable stock cube (use low sodium variety if preferred)
500 ml of tepid water

Method:

Prep your veg:

Chop the aubergines into bite-sized cubes. Sprinkle with salt and set aside—this will help draw out excess moisture and reduce bitterness while you prep the rest.
Peel and finely dice your onion and garlic.
Wash your potatoes and cut into cubes, I prefer to leave the skins on.
Drain your can of chickpeas and rinse them thoroughly.

You’ll notice beads of water forming on the aubergine—this means the salt is doing its job. Use some kitchen paper to dab it off. In a skillet or frying pan, heat 2 tbsp of olive oil on medium heat and add the aubergines. Gently sauté for about 6 – 8 minutes until they are lightly golden and softened. Turn off heat and set aside.
In a large pot, heat the olive oil on low-medium heat. Sauté your onions and garlic with a sprinkle of salt. Continuously stir to avoid sticking. When the onions are translucent, add the tomato puree and gently saute until it turns a shade darker.
Add in the tinned tomatoes, balsamic vinegar, water, herbs, spices and stock powder or cube. Give everything a good stir.
Add in the potatoes and put to high heat until the liquid starts to boil. Leave on high for 5 minutes and then turn down to a simmer and leave covered for 25 minutes while stirring occasionally.
Add in the rinsed chickpeas, cooked aubergine and the honey. Give it all a big stir to combine. Leave to simmer for another 10-15 minutes so that all the flavours infuse.
Check the potatoes to ensure they are fork tender. If they need more time just add some more water and leave to cook further.
Taste the liquid and add additional salt, pepper or honey as needed. You may also add additional spices at this point if you think it needs some more. Taste and adjust as needed until you are happy with the flavours.

Serving suggestions and additions:

A dollop of greek yogurt on top
Fresh coriander or parsley on top
Crumbled feta over the top
With a big crusty piece of bread on the side like a ciabatta or some pita breads