Syrian Eggplant Stew

This is a slightly modified version of Mayada Anjari's recipe in The Bread and Salt Between Us.

Course Main Dish, Side Dish
Cuisine Syrian
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes


  • ½ cup vegetable oil or olive oil
  • 1 medium onion coarsely grated
  • 4 russet potatoes about 2½ pounds, peeled and cut in 1-inch pieces
  • 2 large globe eggplants about 2 pounds, peeled and cut in 1½-inch pieces
  • 1 teaspoon sweet paprika
  • 1 teaspoon black pepper
  • 3 teaspoons salt
  • ½ cup coarsely chopped parsley leaves and tender stems
  • 3 medium tomatoes about 1½ pounds, peeled, seeded and coarsely chopped
  • Parsley leaves for garnish


  1. Heat the oil in a large saucepan on medium-high. Cook the onion for 1 minute, or until fragrant. Layer potatoes on top, followed by a layer of eggplant. Sprinkle with paprika, pepper and 2 teaspoons of the salt, then the chopped parsley. Do not stir. Cover and cook for 5 minutes.
  2. Place the tomatoes on top and sprinkle with the remaining 1 teaspoon salt. Cover and cook for 5 minutes more, until tomatoes begin to soften.
  3. Stir contents of pan, cover and cook for 15 minutes, until slightly softened. Give everything another good stir, cover again and cook for 15 to 20 minutes more, until the vegetables are tender, the tomatoes have broken down and the sauce has thickened.
  4. Top with parsley and serve.