Greek-Inspired Aubergine Tomato Stew with Feta
December 13, 2025
Easy one-pot vegetarian aubergine stew with tomato and feta
Serves:3–4 depending on sides
Time:1 hour
Made with simple ingredients, this aubergine stew is inspired by the beautiful simplicity of Greek home-style cooking. The aubergine is gently cooked until soft and almost creamy, slowly soaking up the richness of the tomato sauce. It’s flavoured with onion and oregano, with smoked paprika and a pinch of chilli flakes adding depth without overpowering the dish. Finished with crumbled feta and fresh dill, it can be served warm or cold, with crusty bread or a simple side salad. Perfect for an easy, healthy dinner.
Ingredients
Vegetables
- 3 medium aubergines, cut into 2–3 cm cubes
- 1 large onion, diced
- 1 red pepper, diced
- 2 garlic cloves, thinly sliced (optional)
- 2-3 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼–½ tsp chili flakes (optional, but recommended)
Liquids
- 400 g (14 oz) tin tomatoes, ideally made from plum tomatoes for a richer, less acidic flavour
- 200 ml (about ¾ cup) vegetable stock (or water), made with about ¾ tsp Marigold vegetable bouillon (check your own packaging for exact measurements)
- 1 tsp honey (optional but highly recommended)
- Salt and black pepper
To Finish
- 80–100 g feta (½ to ⅔ cup) , crumbled
- Fresh basil or parsley
Instructions
1. Salt the aubergine
- For improved structure, salt aubergine with 1 tsp salt.
- Rest for 25–30 minutes and pat dry.
2. Brown the aubergine
- Heat 1-2 tbsp olive oil in a wide pot.
- Brown aubergine in batches, 5–7 minutes total.
- Remove to a bowl.
3. Build the stew base
- Add remaining 1 tbsp oil. Cook onion and pepper 8–10 minutes until soft and lightly golden.
- If using, add garlic and cook for 1 minute.
- Stir in tomato paste, smoked paprika, oregano, chili flakes, and pinch of salt.
- Cook for 2 minutes until the paste darkens.
4. Simmer
- Add aubergine, tinned tomatoes, and stock or water.
- If using plum tomatoes, break the tomatoes into smaller pieces.
- Simmer partially covered over medium-low heat (a 4 on induction) for 35-40 minutes until the aubergine is soft and creamy.
- Once the aubergine is nearly ready add honey.
- If the sauce thinkens too much, add an extra 50–100 ml water during cooking (just under ¼ cup up to a little under ½ cup)
5. To Finish
- Top generously with crumbled feta and fresh basil or parsley.
Serving Suggestions
- •Serve warm or at room temperature with warm, crusty bread or pita.
- •For a more filling meal, serve it with rice or quinoa.
- •For freshness, pair it with a simple vegetable salad.
Storage & Meal Prep
- •Fridge: store in an airtight container in the fridge for up to 3 days. The flavours develop as it rests, so it often tastes even better the next day.
- •Reheat: Reheat gently on the hob over low heat or in the microwave, adding a splash of water if needed to loosen the sauce.
- •Freeze: Freeze for up to 2 months. Defrost overnight in the fridge and reheat slowly until warmed through.
Variations & Substitutions
- •Vegan: Leave out the feta or replace it with a plant-based alternative, or add a spoon of dairy-free yoghurt.
- •Less smoky: Swap smoked paprika for sweet paprika.
- •Herbs: Use parsley or basil instead of dill.
- •Extra vegetables: Add courgette or a handful of spinach towards the end of cooking.
- •Make it heartier: Stir in cooked chickpeas or white beans for extra protein.
Enjoy!
Made with simple ingredients, this aubergine stew is inspired by the beautiful simplicity of Greek home-style cooking. The aubergine is gently cooked until soft and almost creamy, slowly soaking up the richness of the tomato sauce. It’s flavoured with onion and oregano, with smoked paprika and a pinch of chilli flakes adding depth without overpowering the dish. Finished with crumbled feta and fresh dill, it can be served warm or cold, with crusty bread or a simple side salad. Perfect for an easy, healthy dinner.
Ingredients
Vegetables
- 3 medium aubergines, cut into 2–3 cm cubes
- 1 large onion, diced
- 1 red pepper, diced
- 2 garlic cloves, thinly sliced (optional)
- 2-3 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼–½ tsp chili flakes (optional, but recommended)
Liquids
- 400 g (14 oz) tin tomatoes, ideally made from plum tomatoes for a richer, less acidic flavour
- 200 ml (about ¾ cup) vegetable stock (or water), made with about ¾ tsp Marigold vegetable bouillon (check your own packaging for exact measurements)
- 1 tsp honey (optional but highly recommended)
- Salt and black pepper
To Finish
- 80–100 g feta (½ to ⅔ cup) , crumbled
- Fresh basil or parsley
Instructions
1. Salt the aubergine
- For improved structure, salt aubergine with 1 tsp salt.
- Rest for 25–30 minutes and pat dry.
2. Brown the aubergine
- Heat 1-2 tbsp olive oil in a wide pot.
- Brown aubergine in batches, 5–7 minutes total.
- Remove to a bowl.
3. Build the stew base
- Add remaining 1 tbsp oil. Cook onion and pepper 8–10 minutes until soft and lightly golden.
- If using, add garlic and cook for 1 minute.
- Stir in tomato paste, smoked paprika, oregano, chili flakes, and pinch of salt.
- Cook for 2 minutes until the paste darkens.
4. Simmer
- Add aubergine, tinned tomatoes, and stock or water.
- If using plum tomatoes, break the tomatoes into smaller pieces.
- Simmer partially covered over medium-low heat (a 4 on induction) for 35-40 minutes until the aubergine is soft and creamy.
- Once the aubergine is nearly ready add honey.
- If the sauce thinkens too much, add an extra 50–100 ml water during cooking (just under ¼ cup up to a little under ½ cup)
5. To Finish
- Top generously with crumbled feta and fresh basil or parsley.
Serving Suggestions
- •Serve warm or at room temperature with warm, crusty bread or pita.
- •For a more filling meal, serve it with rice or quinoa.
- •For freshness, pair it with a simple vegetable salad.
Storage & Meal Prep
- •Fridge: store in an airtight container in the fridge for up to 3 days. The flavours develop as it rests, so it often tastes even better the next day.
- •Reheat: Reheat gently on the hob over low heat or in the microwave, adding a splash of water if needed to loosen the sauce.
- •Freeze: Freeze for up to 2 months. Defrost overnight in the fridge and reheat slowly until warmed through.
Variations & Substitutions
- •Vegan: Leave out the feta or replace it with a plant-based alternative, or add a spoon of dairy-free yoghurt.
- •Less smoky: Swap smoked paprika for sweet paprika.
- •Herbs: Use parsley or basil instead of dill.
- •Extra vegetables: Add courgette or a handful of spinach towards the end of cooking.
- •Make it heartier: Stir in cooked chickpeas or white beans for extra protein.
Enjoy!
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