Description
A classic French vegetable stew made with fresh summer vegetables.
Ingredients
Scale
- 1 large eggplant, diced
- 2 medium zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 ripe tomatoes, chopped
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, sauté until soft.
- Add eggplant, zucchini, and bell peppers. Cook for 10 minutes.
- Stir in tomatoes, thyme, rosemary, salt, and pepper.
- Reduce heat to low, cover, and simmer for 30 minutes.
- Garnish with fresh basil before serving.
Notes
- Let it rest for 10 minutes before serving for better flavor.
- Can be served hot or cold.
- Tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stewing
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg