Mediterranean Eggplant and Zucchini Tomato Stew
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 large eggplant, cut into 1-inch cubes
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, chopped
- 1 can (28 oz) diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it begins to soften.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the eggplant cubes and cook for 5 minutes, stirring occasionally, until the edges start to brown.
- Add the zucchini and red bell pepper. Cook for another 4 minutes.
- Pour in the diced tomatoes and vegetable broth. Stir in the oregano, thyme, salt, and black pepper.
- Bring the mixture to a gentle simmer, then cover and cook for 15 minutes.
- Stir in the chickpeas and simmer uncovered for 10 more minutes until the vegetables are tender and the stew has thickened.
- Remove from heat and sprinkle with fresh parsley before serving.
Notes
Salt the eggplant cubes lightly and let them sit for 10 minutes before cooking if you prefer a milder flavor. This stew thickens as it sits, so add a splash of broth when reheating leftovers. It pairs well with crusty bread or cooked quinoa on the side.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife, Wooden spoon
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife, Wooden spoon