Eggplant, Cabbage and Potato Stew
This simple vegetable stew combines eggplant, potatoes, cabbage, carrots and onions. Frying the vegetables separately before simmering them together gives the dish a richer flavor and pleasant texture.
Updated : 13 November, 2026
Easy
About 30 min.
Ingredients
500 grams
Cabbage
3
Potato
300 grams
Eggplant
1
Onion
1
Carrot
1 tablespoon
Tomato paste
80 milliliters
Vegetable oil
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients. Tomato sauce can be used instead of tomato paste. Young cabbage works especially well because its leaves are tender and crisp.
Step 2
Peel and rinse the carrot and onion. Coarsely grate the carrot or use a julienne grater. Cut the onion in half, then dice each half into medium-sized pieces.
Step 3
Remove any damaged outer leaves from the cabbage. Rinse it and cut into medium-sized pieces, either squares or strips.
Step 4
Heat one-third of the vegetable oil in a large pot or Dutch oven. Add the onion and carrot and fry, stirring occasionally, until the onion begins to turn golden.
Step 5
Add the cabbage and cook everything together over medium heat for about 10–15 minutes, stirring occasionally.
Step 6
Rinse the eggplant and cut it into small cubes.
Step 7
Peel and wash the potatoes, then cut them into small pieces.
Step 8
Heat some vegetable oil in a frying pan and fry the eggplant until golden brown. Transfer to a paper towel to absorb excess oil.
Step 9
In a separate frying pan, heat the remaining oil and fry the potatoes over high heat, stirring frequently, until a golden crust forms.
Step 10
Add the tomato paste to the cabbage mixture. Pour in about ½ cup water, stir and simmer over medium heat for 10–15 minutes. Add a little more water if you prefer a looser stew.
Step 11
Add the fried potatoes to the pot.
Step 12
Add the fried eggplant. Season with salt and your favorite spices; dried thyme, garlic powder and a vegetable seasoning blend work well. Stir, reduce the heat to medium-low, cover and simmer for another 5–10 minutes.
Step 13
Season the finished stew with ground pepper and garnish with fresh herbs if desired.
Author note
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