A simple and flavorful French vegetable stew made with eggplant, zucchini, red peppers, tomatoes, onion, garlic, and herbs. The perfect dish for using up your summer garden produce.
Recipe from Two Peas & Their Pod
4 from 1 vote
Prep Time 15mins
Cook Time 35mins
Total Time 50mins
1large eggplant,chopped into 1/2-inch cubes
5tablespoonsolive oil,divided, plus more to taste
1large yellow onion,chopped
2red bell peppers,seeds removed and chopped
2small zucchinis,chopped into 1/2-inch cubes
6ripe medium tomatoes,chopped into 1/2-inch cubes
1/4teaspooncrushed red pepper flakes
1/4cupchopped fresh basil
Kosher salt and freshly ground black pepper,to taste
First, sprinkle the eggplant with salt, about 1 teaspoon, and let it sit in a colander or bowl while you prepare the other vegetables.
When you have all the vegetables ready to go, heat a large pot over medium-high heat on the stove. Add 2 tablespoons of olive to the hot pan and stir in the eggplant. Cook, stirring occasionally, until the eggplant is softened and browned, about 8 to 10 minutes. If you have to add a little more olive oil, you can. Remove the eggplant from the pot and set aside.
Add the additional 2 tablespoons of olive oil. Stir in the onion and peppers and cook until softened, about 5 minutes. Add the garlic and cook for a minute or two, stirring, making sue the garlic doesn’t brown. Add zucchini and cook for 2 minutes. Stir in the tomatoes, dried thyme, and crushed red pepper flakes.
Turn the heat to low and let the vegetables cook for about 10 minutes, stirring occasionally. Add the eggplant and cook for 5 to 10 more minutes or until vegetables are soft. Stir in the basil and season with salt and pepper, to taste.
Drizzle with additional olive oil and garnish with extra basil and Parmesan cheese, if desired. Serve with crusty bread, pasta, polenta, eggs, or enjoy plain.