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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 medium italian eggplant
- 2 medium zucchini or yellow squash, cut in half lengthwise then across in 1/3 inch thick half-moons
- 2 red bell peppers, stems and seeds removed, cut into 1/2 inch pieces
- 1 large yellow onion, diced
- 2 large cloves garlic (or more to taste), minced
- 1 clove garlic, grated or 1 tsp garlic granules
- 4 large plum tomatoes (roma size), cut in half
- 12-15 kalamata olives, pitted and cut in half lengthwise
- 1/2 cup fresh basil leaves, chopped (reserve 1 Tbl for garnish)
- 1 tsp dried thyme or 1 Tablespoon fresh thyme leaves
- 1 sprig parsley, minced
- kosher salt & Black pepper
- Olive oil
How to make it
- Preheat oven to 325º
- Place tomato halves in a baking dish and pour a little olive oil over - mix with your hands until well coated
- Sprinkle with grated garlic (or garlic granules), 1/2 tsp kosher salt and fresh black pepper
- Roast 90 minutes until very tender
- Remove tomatoes and pan juices and set aside (this can be done ahead and refrigerated)
- 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
- Let any juices drain off eggplant for about 30 minutes
- Heat a nonstick skillet over medium with 3 - 4 tablespoons olive oil
- When hot, add eggplant stirring well to coat with olive oil
- Let cook and brown slowly, stirring occasionally for at least 30 minutes, turning down heat to medium low if needed
- Add 1 clove minced garlic about 10 minutes before finished cooking
- Place eggplant into an ovenproof bowl and keep warm
- Return skillet to medium heat adding 2 more tablespoons olive oil
- Add diced onion with thyme and cook until softened
- Add zucchini, peppers, garlic, basil, parsley and 1/2 tsp kosher salt
- Cook until peppers and zucchini are beginning to brown - if not tender, reduce heat and cover until tender
- Add black pepper and olives and cook about 5 minutes more
- Turn off heat and add reserved basil
- This can be served immediately or at room temperature.
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