Eggplants and potato ragout/stew

Eggplants and potatoes ragout/stew

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A classic homemade stew recipe with vegetables and tomato sauce. Cooked in a pot with eggplants, potatoes and onions.

A vegan version of stew, which is not only vegan but also delicious! We call it stew or ragout.

It's suitable for vegans, vegetarians and fasting periods.

Eggplant ragout is a relatively simple recipe ideal for summer dinners.

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Eggplant & potatoes stew. Vegan recipe

Eggplants and potato ragout / stew

A vegan version of stew, which is not only vegan but also delicious!
4.93 from 14 votes
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Course: Main Courses, Appetizers
Cuisine: Greek / Vegan, Mediterranean
Keywords: vegan, vegan, braised, onions, oily, oily, eggplants, lenten, lenten, tomatoes, potatoes, sauce, stew, vegetarian, vegetarian
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 5
Calories: 717kcal
Author: Thodoris Tibilis


  • 1 kg eggplants cut into bite-size pieces
  • 1 kg potatoes cut bites
  • 1 kg onions cut in half and each half cut into 4 wide strips (if you're using shallots you don't need to cut them at all)
  • 2 cloves garlic sliced
  • 1 kg tomatoes grated or blended
  • 1 cup olive oil divided in half
  • ½ cup white wine (or red)
  • ½ cup vinegar from red grapes
  • 2 Tbsp tomato paste
  • 3 bay leaves
  • 2 tsp ground cinnamon
  • 1 tsp ground allspice
  • ½ tsp ground clove
  • 1 Tbsp agave syrup (or 1 Tbsp unprocessed sugar)
  • salt and pepper



  • Fill a large bowl with water and put the eggplants in with plenty of salt to reduce their bitterness. Remove in about 10-15 minutes.
  • In a large pot heat half the cup of olive oil and half the spices (i.e. 1 tsp cinnamon, ½ tsp allspice and ¼ tsp cloves).
  • Once hot, cook the eggplants and potatoes over medium to high heat and keep aside. The goal is to shield them a little on the outside and soften them a little on the inside, to the point they are not completely cooked.


  • In a large pot, heat the remaining oil (half a cup) and the remaining spices (i.e. 1 tsp cinnamon, ½ tsp allspice and ¼ tsp cloves). Once hot, cook the onions over medium to high heat for 3 minutes.
  • Once slightly softened add the tomato paste and stir for 1 minute.
  • Add the grated tomatoes, wine, vinegar, garlic and bay leaves, reduce to a simmer and cover the pot.
  • Allow to simmer for about 20 minutes and then add the sautéed eggplants and potatoes. Simmer for another 15 minutes and then turn the heat off and leave the pot on for another 20 minutes.


  • Serve while still warm, but you can also enjoy it cold.
  • Serve as it is or as "gravy" on top of boiled rice.
  • You can serve it with white wine or beer!


To save time, we start by putting the eggplants to peel and while we wait we clean the onions and potatoes.


Calories: 717kcal | Carbohydrates: 73g | Protein: 9g | Fat: 44g | Saturated Fat: 6g | Sodium: 80mg | Potassium: 1694mg | Fiber: 15g | Sugar: 21g | Vitamin A: 181IU | Vitamin C: 61mg | Calcium: 114mg | Iron: 3mg



About The Author

He is a columnist, illustrator, photographer, and graphic designer, and All About Vegans' web design, web development, and post production department, all by himself. Finally, he's a fantastic vegan cook! That is, this is how he imagines himself. He writes recipes and cooks great (enough said) and in his free time he eats. Luckily he doesn't have much free time, so he always stays in shape.


  1. 5 stars
    Eyxaristoume gia tin poli nostimi sintagi!

4.93 from 14 votes (13 ratings without comment)

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