This recipe came out of one of those “use what you’ve got” nights. You know the kind; you’re standing in front of the fridge, holding an eggplant in one hand and a single tomato in the other, wondering if they can somehow become dinner. (Spoiler: they can, and it’s fantastic.)

I threw everything into a pot one evening- eggplant, carrots, onion, garlic, and that lonely red pepper scrap and the smell that filled my kitchen was pure magic. The eggplant turned silky, the tomato broke down into a gentle sauce, and the carrots brought a quiet sweetness that tied it all together. No fancy ingredients, no panic, just a pot of cozy, earthy stew that made me feel like I actually knew what I was doing.

This is the kind of meal that proves simple ingredients can deliver big comfort.

Ingredients You’ll Need For This Recipe

2 medium eggplants, cubed
1 large tomato, diced
1 medium onion, chopped
2 large garlic cloves, minced
2 medium carrots, thinly sliced
1/4 sweet red pepper, chopped
1/3 cup avocado oil (plus more if needed)
Salt to taste

Start with the Foundation

Grab a large pot or deep skillet. Pour in 1/3 cup of avocado oil and warm it over medium heat until it shimmers, kind of like a mirage above the desert (but, you know, in your kitchen).

Add 1 medium onion, chopped, and let it sauté for about 5 minutes, stirring occasionally, until it softens and starts to turn golden around the edges.

Add the Garlic and Carrots

Toss in 2 large garlic cloves, minced, and 2 medium carrots, sliced thinly. Stir and cook for another 2–3 minutes, just until everything smells amazing. If your neighbors knock on the door right now, it’s because of this step.

Add the Tomato and Red Pepper

Dice 1 large tomato and 1/4 of a sweet red pepper, then stir them into the pot. The tomato will start breaking down and creating its own light sauce, coating the vegetables in something that tastes way more luxurious than it has any right to. Cook for 3-5 minutes.

Bring in the Eggplant

Cut 2 medium eggplants into bite-sized cubes (no need to peel unless you want to). Add them to the pot with a small pinch of salt and another drizzle of oil if the pan looks dry—eggplant is like a sponge at first, but it’ll relax and release its juices later.

Add a good pinch of salt, stir, then lower the heat to medium-low. Cover the pot and let everything simmer gently for 20-25 minutes, stirring every few minutes so nothing sticks. You’ll know it’s done when the carrots are tender and the eggplant is soft enough to melt on your tongue. Don’t rush this part; this is where it gets its rich, buttery texture.

Taste and Finish

Lift the lid and give it a good stir. Taste for salt—you might need another pinch or two. If you want a little brightness, a squeeze of lemon or splash of vinegar at the end perks it right up (totally optional, but lovely).

Serve it hot, right from the pot, with crusty bread to scoop up every bit of that rich, tomato-eggplant sauce.

🔍 Recipe Notes & Tips

If your eggplants are large or seedy, sprinkle the cubes with salt and let them sit for 15 minutes, then pat dry before cooking—this keeps them tender and not bitter.
Want a richer sauce? Add another tomato or a tablespoon of tomato paste.
You can add a splash of water or vegetable broth if it looks too dry while simmering.
Leftovers taste even better the next day after the flavors settle in.

🍽️ Serving Suggestions

Serving Suggestions
Serve over rice, quinoa, or couscous for a heartier meal.
Top with a drizzle of olive oil and fresh herbs (parsley or basil) if you have them.
Eat it with warm flatbread and pretend you’re on a Mediterranean coast somewhere.

🎯 Make it Work for

Weeknights when the fridge looks uninspired
Rainy days that call for something warm and slow
“Meatless Monday” dinners
When you want something wholesome but can’t face a grocery store

📦 Storage & Leftovers

Store in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat with a splash of water or oil to loosen it. It also freezes beautifully for up to 2 months—just thaw overnight in the fridge before reheating.