Eggplant, Tomato, and Carrot Summer Stew

grafitti eggplant on wood

We've covered the eggplant (aka aubergine) already this season, but this delicious fruit is a New York staple towards the tail end of the season. This week, expect some fun with your farmshare, as the graffiti eggplant is streaky in appearance but still purple not unlike its more popular "common eggplant". Don't worry because even though the raw fruit can have a somewhat bitter taste, it is still just as tender when cooked and develops the same beautiful, complex flavor as other eggplant varieties.  It's cold out so try this stew with some coconut rice (substitute 1/2 of the water with plain coconut milk) for a filling hot meal. 


Eggplant, Tomato, and Carrot Summer Stew


  • 1 Eggplant
  • 3-4 Tomatoes
  • 1 Onion or Scallions
  • 1 cup of water
  • 3-4 Carrots
  • 3 Cloves of Garlic
  • Olive Oil or Vegetable Oil
  • seasoning(cumin, curry, sage)

Chop the onions, garlic, tomatoes and carrots in small cubes and the eggplant into chunks. Put the onions, garlic carrots in the frying pan with about 2 tablespoons of oil and fry on low until onions and garlic are light brown. Then add eggplant with another table 2 tablespoons of oil.  The eggplant is like a sponge and it absorbs the oil very fast, so do not add any more oil, instead at 1 cup of water. Add the tomatoes into the pot, spices, and additional cup of water if needed. Put a lid and let simmer until the tomatoes are falling apart or for about 15 minutes.  This dish is VERY easy to make into multiple dinner options.  You can serve over rice, pasta, or as a side dish with chicken or beef.