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5 from 2 votes

My Great Grandmother's Simple Eggplant Recipe with Tomatoes

When eggplant is braised with tomatoes, onion, and bell pepper, you have a magical stew, or soup.
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Entree
Cuisine: Italian
Servings: 8
Author: Angela Roberts


  • 2 tablespoons olive oil
  • 2 cloves fresh garlic
  • 2 eggplants peeled cut into large cubes
  • 6 extra large fresh tomatoes or 2 large cans San Marzano Tomatoes about 6 cups
  • 1 bell pepper seeded, sliced thinly, lengthwise
  • 1 onion chopped
  • fresh basil
  • Kitchen Tools
  • Vegetable Peeler I use this one
  • Dutch Oven I cook in this


  • If using fresh tomatoes, blanch first for one minute in boiling water. Cut one end with an x and peel.
  • Chop tomatoes. Set aside. If they are too watery, you may discard some of the liquid. My tomatoes were very meaty, so I used everything.
  • If using canned tomatoes, chop roughly. Use all the juice from the can.
  • Heat olive oil in a large pot.
  • If using a dutch oven on top of the stove, heat olive oil and soften garlic. Add onion and saute for a minute or so just to add flavor to the oil.
  • Add the rest of the ingredients.
  • Cook on very low for three hours, until all the eggplant is very soft.
  • TO MAKE SOUP (which is an option)
  • Put 3/4 into a vitamix or use an immersion blender. You can blend all of it if you desire. Serve with fresh herbs and pecorino romano.