Vegetable Stew

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.