Vegetable Stew
A rustic, hearty stew of eggplant, zucchini, and tomatoes simmered with onions and herbs. Perfect for a cozy dinner, this dish is simple, healthy, and full of flavor.
- Total time
- 40 min
- Servings
- 4
- Calories
- 180
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Cut the 1 large eggplant and 2 medium zucchini into 1-inch cubes. Dice the 1 large onion and mince the 2 garlic cloves.
Step 2
Heat the 3 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
Step 3
Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.
Step 4
Add the cubed eggplant and zucchini. Cook, stirring occasionally, until they begin to soften and brown slightly, about 8 minutes.
Step 5
Chop the 4 medium tomatoes and add them to the pot along with the 1 teaspoon dried herbs and 1 teaspoon salt. Stir to combine.
Step 6
Bring the stew to a simmer, then reduce heat to low. Cover and cook until the vegetables are tender and the flavors meld, about 20 minutes.
Step 7
Taste and adjust seasoning with more salt if needed. Serve hot, garnished with fresh herbs if desired.
Tools you’ll need
- Large pot
- Cutting board
- Chef's knife
- Wooden spoon
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