Photo of Mediterranean eggplant & olive stew by WW

Mediterranean eggplant & olive stew

Total Time
1 hr 5 min
20 min
35 min
This warming vegetable-packed stew offers a mix of savory flavors with a hit of sweet. When buying eggplant, choose one that feels heavy for its size, the skin should be smooth and shiny, and it should feel firm without any soft spots.


Canola oil

2 tsp


2 medium, sliced


4 clove(s), minced

Cinnamon stick

1 item(s)

Ground cumin

½ tsp

Ground ginger

¼ tsp

Vegetable broth

3½ cup(s)

Canned diced tomatoes

14½ oz

Table salt

¾ tsp

Black pepper

¼ tsp

Uncooked eggplant

1 large, cut into 1-inch cubes


12 olive(s), medium, pitted green variety, coarsely chopped

Golden seedless raisins

2 Tbsp

Uncooked whole wheat couscous

1 cup(s)


  1. Heat oil in large saucepan or small Dutch oven set over medium-high heat. Add onions and garlic; cook, stirring, until onions are softened, about 5 minutes. Add cinnamon stick, cumin, and ginger and cook, stirring, until fragrant, about 30 seconds. Add 2 cups broth, tomatoes, 1⁄2 teaspoon salt, and pepper; bring to boil. Add eggplant, olives, and raisins. Reduce heat and simmer, covered, stirring occasionally, until eggplant is tender, about 25 minutes.
  2. Meanwhile, combine couscous, remaining 1 1⁄2 cups broth, and remaining 1⁄4 teaspoon salt in small saucepan; bring to boil over high heat. Remove from heat; cover and let sit until liquid is absorbed and couscous is tender, about 10 minutes.
  3. Divide couscous evenly among 4 bowls; ladle eggplant stew evenly on top.
  4. Serving size: 1 1/2 cups stew and generous 1/2 cup couscous