Hearty Tomato, Eggplant & Pepper Stew

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Prep Time25 min
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Cook Time45 min
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  • 1 lb Wholesum® Valentinos™
  • ¼ cup of olive oil
  • 2 medium Wholesum® Eggplants (1.5 lb) cut into 1-inch cubes
  • 1 small yellow onion, sliced thin
  • 3 cloves of garlic, crushed
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 cinnamon stick
  • 1 small Wholesum® Red Bell Pepper, deseeded and sliced into thin strips
  • 1 large can (28 oz) of diced tomatoes
  • 2 Tbsp apple cider vinegar
  • 6 dried apricots, chopped
  • Salt & pepper to taste


      • In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add eggplant and sauté, stirring frequently, until golden and soft – about 10 mins.
      • Transfer eggplant to a large bowl and reduce stovetop heat to low.
      • Add onions to the pot and cook slowly for 10 mins, until they’re very soft, but not browned.
      • Stir in garlic, paprika, cumin, coriander, cinnamon, and the pepper and continue to cook for an additional 10 mins, or until peppers are very soft.
      • Add all tomatoes and increase heat to medium-high.
      • Bring pot to a simmer, then again reduce heat to low. Add vinegar and apricots then continue to simmer for 15 mins, allowing the broth to reduce.
      • Add the cooked eggplant and cook for another 10 mins.
      • Serve and enjoy.
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