Description
A simple, flavorful French vegetable stew with eggplant, zucchini, tomatoes, and herbs. Perfect for summer dinners and meal prep.
Ingredients
1 large eggplant, chopped into 3 cm pieces
1 large zucchini, chopped into 3 cm pieces
3 ripe tomatoes, chopped
1 bell pepper, chopped into 3 cm pieces
1 onion, finely chopped
3 garlic cloves, minced
1 tbsp oil
¼ cup red wine or vegetable broth
1 tsp paprika
1 tsp brown sugar or other sweetener
¾ tsp sea salt (adjust to taste)
½ tsp dried oregano
⅓ tsp smoked paprika
¼ tsp red pepper flakes (adjust to taste)
¼ tsp ground ginger
1 tbsp tomato paste
1 tbsp balsamic vinegar
Fresh thyme, chopped, to taste
Black pepper, to taste
Instructions
1. Wash and chop all vegetables into roughly the same size pieces.
2. Heat oil in a large skillet over medium heat. Add onion and cook for 4–5 minutes until lightly browned.
3. Stir in garlic and eggplant. Cook 3–4 minutes, then pour in wine or broth with all spices. Simmer 5–6 minutes.
4. Add zucchini, tomatoes, and bell pepper. Cook 10 minutes until vegetables are tender but not mushy. Add more broth if needed.
5. Stir in tomato paste and balsamic vinegar. Adjust seasoning with more salt, pepper, or herbs.
6. Serve hot with bread, rice, or pasta.
Notes
You can add fresh basil or extra thyme for flavor.
Adjust spice by increasing or omitting red pepper flakes.
Keeps in the fridge for up to 4 days.
Freeze in airtight containers for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Summer Veggies Recipes
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 194
- Sugar: 19.8g
- Sodium: 748mg
- Fat: 5.7g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20.8g
- Fiber: 10.6g
- Protein: 5.7g
- Cholesterol: 0mg