In the Kitchen with Patterson: Curried Eggplant and Chickpea Stew

I wasn’t happy with this. I’m including the original recipe in case making it as written turns out better for someone.


  • 1 TBSP plus 1 tsp olive oil
  • 2 cups diced red bell pepper
  • 1 cup diced onion (as always, I used prechopped fajita mix)
  • 1 TBSP plus 2 tsp curry powder
  • 4 cloves garlic, minced
  • 2 tsp salt
  • 5 cups cubed peeled eggplant
  • 3 cups cubed peeled butternut squash (mine went bad, so I substituted 1 small zucchini, chopped)
  • 2 and 2/3 cups canned chickpeas, rinsed and drained (I just used a can full)
  • 2 cups vegetable broth
  • 3/4 cup dry white wine (omitted)
  • hot pepper sauce (optional)
  • 1 cup plain yogurt (optional)
  • 1/2 cup fresh parsley (omitted)


I omitted the skillet steps and started at step 6 for independence, because of the 10-hour cooking time in the crock pot, but it would add depth.

  1. Heat oil in large skillet over medium heat.
  2. Add bell peppers and onion.
  3. Cook and stir 5 minutes or until softened.
  4. Stir in curry powder, garlic, and salt.
  5. Cook and stir 1 minute.
  6. Transfer to crock pot.
  7. Add eggplant, squash, chickpeas, broth, and wine.
  8. Mix well.
  9. Cover and cook on Low 8 to 10 hours or until vegetables are tender.
  10. Season to taste with hot pepper sauce. Garnish with yogurt and parsley.


I doubt I’ll make this again, but if I do, I would have help with the skillet steps and follow the recipe exactly.



2 thoughts on “In the Kitchen with Patterson: Curried Eggplant and Chickpea Stew

  1. It does not say how many servings this makes. I will probably make it in a skillet instead of a crockpot but just got eggplant (have the butternut squash since the last farmers’ mkt) to try this one. May cut back on the amounts since there is just 2 of us. May also add a little sausage for flavor w the onions & peppers, & less curry (I’m not vegetarian).


    1. Well, i made this in a skillet yesterday … mom didn’t like it (but she doesn’t like curry or squash). We don’t use canned beans – i thought the soaked navy beans i used would cook in the same time as the veggies but that wasn’t the case and they were still a bit crunchy; if i make this again i’ll cook them separately and add later. The butternut squash completely fell apart and was like mashed squash, with chunks of eggplant, onions, peppers etc. through it. I was surprised how quickly the veggies cooked… It might be interesting with different spicing and apples and walnuts instead of eggplant and beans… or in addition to beans. Not sure i’ll make this again either. It doesn’t help that Mom doesn’t really care for butternut squash or curry. Or i might use less squash and more eggplant, and add tomatoes… So many possibilities.


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