Description
A rustic and comforting French Provençal stew made with tender eggplant, zucchini, bell peppers, and tomatoes simmered in aromatic herbs. Delicious as a main, side, or served over grains or pasta.
Ingredients
Scale
- 1 medium eggplant, diced
- 2 zucchinis, sliced into half-moons
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 ripe tomatoes, chopped (or 1 can diced tomatoes)
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp chili flakes (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large Dutch oven or heavy pot over medium heat.
- Add onion and garlic; sauté until translucent, about 5 minutes.
- Add diced eggplant and cook for another 5–6 minutes until slightly softened.
- Stir in bell peppers and zucchini, and cook for 7–8 minutes, stirring occasionally.
- Add chopped tomatoes, thyme, basil, chili flakes, salt, and pepper.
- Cover and simmer on low for 25–30 minutes, stirring occasionally, until vegetables are tender and flavors meld.
- Remove from heat, garnish with fresh parsley, and serve warm with crusty bread or as a side dish.
Notes
- Use fresh, ripe vegetables for the best flavor and texture.
- Can be made a day ahead—flavors deepen over time.
- Serve warm, cold, or at room temperature.
- Delicious over rice, couscous, or as a topping for grilled meats or tofu.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 7g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
