Eggplant, Zucchini and Red Pepper Stew
Sam Jones/Quinn Brein
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A kind of mix between a vegetable stew and ratatouille, this dish has a refreshing, light spice and creates a delicious broth. It’s loaded with fresh vegetables including eggplant, zucchini, bell pepper, tomato and fresh herbs.
It makes a great vegetarian main dish, too! To round out the meal, serve with pasta or cornbread.
2 small eggplants, peeled and cubed
2 teaspoons kosher or sea salt, plus more to taste
6 tablespoons olive oil
2 medium-size onions, thinly sliced
3 garlic cloves, minced
2 red or green bell peppers, seeds and stems removed, thinly sliced
4 medium-size tomatoes, diced
4 small zucchini or summer squash, halved lengthwise, then sliced into half-moons
1 tablespoon chopped fresh basil
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh oregano (or 1 teaspoon dried)
In a colander, toss eggplant with salt. Let sit 30 minutes; then rinse well and dry thoroughly.
Heat oil in a very large frying pan over medium-high heat. Add onions, eggplants, garlic, and peppers; cook, stirring often, until softened, 8-10 minutes.
Add tomatoes and cook until most of the liquid evaporates. Add zucchini (or squash) and cook until tender, about 10 minutes more. Stir in basil, parsley, and oregano; then taste and add more salt if you like.
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