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Vegetable Stew

If you dislike eggplant, you could replace it with portobello mushrooms. This is enough as a main course for two with a green salad.

What you need

  1. 1 medium italian eggplant
  2. 2 medium zucchini or yellow squash, cut in half lengthwise then across in 1/3 inch thick half-moons
  3. 2 red bell peppers, stems and seeds removed, cut into 1/2 inch pieces
  4. 1 large yellow onion, diced
  5. 2 large cloves garlic (or more to taste), minced
  6. 1 clove garlic, grated or 1 tsp garlic granules
  7. 4 large plum tomatoes (roma size), cut in half
  8. 12-15 kalamata olives, pitted and cut in half lengthwise
  9. 1/2 cup fresh basil leaves, chopped (reserve 1 Tbl for garnish)
  10. 1 tsp dried thyme or 1 Tablespoon fresh thyme leaves
  11. 1 sprig parsley, minced
  12. kosher salt & Black pepper
  13. Olive oil

How to make it

  1. Preheat oven to 325º
  2. Place tomato halves in a baking dish and pour a little olive oil over - mix with your hands until well coated
  3. Sprinkle with grated garlic (or garlic granules), 1/2 tsp kosher salt and fresh black pepper
  4. Roast 90 minutes until very tender
  5. Remove tomatoes and pan juices and set aside (this can be done ahead and refrigerated)
  6. Peel eggplant and cut into 1/2 inch cubes, place in a colander over a bowl and add 1/2 tsp kosher salt - mix well to salt all pieces
  7. Let any juices drain off eggplant for about 30 minutes
  8. Heat a nonstick skillet over medium with 3 - 4 tablespoons olive oil
  9. When hot, add eggplant stirring well to coat with olive oil
  10. Let cook and brown slowly, stirring occasionally for at least 30 minutes, turning down heat to medium low if needed
  11. Add 1 clove minced garlic about 10 minutes before finished cooking
  12. Place eggplant into an ovenproof bowl and keep warm
  13. Return skillet to medium heat adding 2 more tablespoons olive oil
  14. Add diced onion with thyme and cook until softened
  15. Add zucchini, peppers, garlic, basil, parsley and 1/2 tsp kosher salt
  16. Cook until peppers and zucchini are beginning to brown - if not tender, reduce heat and cover until tender
  17. Add black pepper and olives and cook about 5 minutes more
  18. Turn off heat and add reserved basil
  19. This can be served immediately or at room temperature.

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