Description
A warming Provençal stew of eggplant, zucchini, bell peppers, and tomatoes simmered with garlic, herbs, and olive oil. Vegan-friendly, naturally gluten-free, and full of vibrant flavor.
Ingredients
2 large eggplants, diced (4 cups)
3 zucchini, diced (3 cups)
2 red bell peppers, diced
4 ripe tomatoes, diced (3 cups)
1 large onion, diced
4 garlic cloves, minced
¼ cup olive oil
2 tbsp fresh thyme leaves
¼ cup fresh basil, chopped
2 bay leaves
Salt & freshly ground black pepper, to taste
Instructions
-
Sauté onion and garlic in olive oil until soft.
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Add eggplant and peppers, cook until softened.
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Stir in zucchini and cook briefly.
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Add tomatoes, herbs, salt, and pepper. Simmer covered for 30–40 minutes.
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Let rest for 30 minutes. Remove bay leaves and adjust seasoning before serving.
Notes
- Flavors deepen with time—ideal for making ahead.
- Add balsamic or red pepper flakes for extra zing.
- Serve over grains or with crusty bread to round it out.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish / Side Dish
- Method: Stovetop Simmer
- Cuisine: Mediterranean / French Provençal
