Name: Hearty Eggplant and Zucchini Stew with Herbs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 large eggplant, diced; 2 medium zucchinis, sliced; 1 large onion, chopped; 3 cloves garlic, minced; 1 bell pepper, chopped (red or yellow); 1 can (14 oz) diced tomatoes; 2 cups vegetable broth; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon smoked paprika; Salt and pepper, to taste; 2 tablespoons olive oil; Fresh parsley, chopped, for garnish

Description

This hearty eggplant and zucchini stew with herbs is a delicious, nutritious, and comforting vegetable dish. Made with tender eggplant, fresh zucchini, bell peppers, tomatoes, garlic, and aromatic herbs, it’s an easy one-pot meal perfect for a healthy lunch or dinner.

Ingredients

1 large eggplant, diced
2 medium zucchinis, sliced
1 large onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped (red or yellow)
1 can (14 oz) diced tomatoes
2 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika
Salt and pepper, to taste
2 tablespoons olive oil
Fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and chopped bell pepper to the pot, cooking for an additional 2-3 minutes until fragrant.
Stir in the diced eggplant and cook for about 5-7 minutes until it begins to soften.
Add the sliced zucchini to the pot and continue to cook for another 5 minutes, stirring occasionally.
Pour in the canned diced tomatoes with their juice and the vegetable broth. Mix well.
Season the stew with dried oregano, dried basil, smoked paprika, salt, and pepper. Bring to a boil.
Reduce the heat to low and cover the pot. Let the stew simmer for 25-30 minutes, allowing the flavors to meld and the vegetables to soften.
Taste and adjust the seasoning if necessary before serving.
Serve the stew hot, garnished with freshly chopped parsley.

Notes

Cut the eggplant and zucchini into evenly sized pieces so they cook consistently.
Stir occasionally while simmering to prevent the vegetables from sticking to the bottom of the pot.
Adjust the herbs and smoked paprika according to your taste.
For a thicker stew, simmer uncovered for the last few minutes.
Store leftovers in an airtight container in the refrigerator.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish, Stew
Method: Stovetop
Cuisine: Mediterranean