Description
A comforting and flavorful vegetable stew featuring eggplant, tomatoes, and bell peppers, perfect for any occasion.
Ingredients
Scale
- 1 large eggplant (about 1 lb / 450 g), cut into 3/4-inch (2 cm) cubes, skin on
- 1/2 tsp coarse salt
- 3 medium tomatoes (about 5 oz / 150 g each), chopped, or 14 oz can crushed tomatoes, or 2 cups passata
- 6 tbsp extra-virgin olive oil, divided
- 2 medium brown onions (about 5 oz each), cut into 1/2-inch cubes
- 1 red bell pepper, cut into 3/4-inch cubes
- 1 yellow bell pepper, cut into 3/4-inch cubes
- 2 medium zucchini (about 7 oz each), diced into 1/2-inch cubes
- 2 cloves garlic, finely chopped (about 3 tsp)
- 1 tsp fresh thyme leaves, chopped, or 1/2 tsp dried thyme
- 3/4 tsp salt, divided, plus pinches for sweating the vegetables
- 1/4 tsp black pepper
- 20 pitted black olives, halved
- 1 tbsp fresh basil, finely chopped, plus extra for garnish
- Extra-virgin olive oil, for drizzling
Instructions
- Salt the eggplant and let it rest for 30 minutes.
- Puree the tomatoes if using fresh ones.
- Brown the eggplant in olive oil until golden, then transfer to a pot.
- Cook the onions and garlic in olive oil until soft, then add to the pot.
- Cook the peppers with olive oil until firm, then add to the pot.
- Cook the zucchini until firm, then transfer to the pot.
- Combine everything in the pot with tomatoes, thyme, olives, salt, and pepper.
- Simmer uncovered for 20 to 25 minutes until thick and juicy.
- Finish by tasting and adjusting seasoning, and stirring in fresh basil.
- Serve warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator.
Notes
The stew tastes even better the next day, making it great for leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 135
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
