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–+ servings

Vegetable Stew

Rich, Hearty, Vegetable Stew, Just right for a winters meal
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Prep Time 20 minutes
Cook Time 45 minutes
Course Main Course, Side Dish
Cuisine Mediterranean
Servings 4 people
Calories 270 kcal

Equipment

  • Deep frying pan

Ingredients
  

  • 1 ea Eggplant Medium
  • 4-6 ea Baby Potatoes Small, yukon, red, or russet
  • 1 ea Bell Pepper Medium
  • 1 ea Zuccchini Medium
  • 1 ea Onion Medium, Sweet
  • 1 ea Carrot Medium
  • 1 stalk Celery Medium
  • 1 Can Rotel Tomatoes Regular or fire roasted
  • 6 Ea Fresh Basil Medium leaves
  • 1/2 tsp Oregano Dried
  • 1 tsp Thyme Dried
  • 4 cloves Garlic Peeled, Minced
  • 1/2 cup Olive Oil
  • 1/4 cup Parsley Flat Leaf, washed, chopped
  • 4-6 ea Mushrooms Medium, Washed
  • 1 cup Stock Mushroom, Vegetable or Chicken or Water
  • Salt and Pepper to taste

Instructions
 

Prep

  • Wash eggplant split and cut into 1" x 1" chunks
  • Wash and halve potatoes, quarter large ones
  • Wash, and trim zucchini, cut into 1" pieces
  • Wash, seed and cut bell pepper into 1" pieces
  • Peel Carrots and cut into 1" pieces
  • Wash, and trim celery, cut into 1" pieces
  • Peel and dice onion
  • Wash and quarter mushrooms

Cook

  • Heat 2 tablespoons of the olive oil over medium low and add the onions, mushrooms.
  • Cook, until the onions are soft and translucent, about 6-8 minutes.
  • Add the garlic, oregano and thyme and cook until the garlic is fragrant, about 30 seconds to 1 minute.
  • Raise the heat to medium high, add the remaining oil and when hot, add the eggplant. Stir gently for a minute, so that the eggplant is sizzling and completely covered with oil.
  • Adjust the heat throughout the entire sauté process so the vegetables are sizzling without burning.
  • Add the potatoes and carrots and stir, cooking for 2 minutes.
  • Add the peppers and celery, stirring to make sure all the vegetables are coated with the oil, adding a little more oil if needed.
  • Cook for 1 minute, stirring and searing the outer surface of the vegetables, which
    will lightly caramelize them and enrich the flavor of the cooking liquid as they stew.
  • Add the zucchini and stir gently for a minute or two, until the color deepens, adding a little more oil if needed.
  • Season lightly with salt and pepper
  • Add the tomatoes and juice, stock, and bring to a boil, then reduce heat to low, cover and let the
    vegetables simmer for about 25 minutes or longer, until tender.
  • Check while cooking and add a little more stock / water if mixture seems too thick.
    The consistency should be like a thick stew.
  • Add the basil and parsley, cover, and continue cooking over low heat another 10 minutes.
  • Taste and adjust seasoning with additional salt and pepper

Notes

Base vegetable size is 1" cubes or chunks
Serve alone, with a drizzle of good olive oil, perhaps a sprinkle of fresh grated parmesan, add buttered sourdough bread as a side
Serve over rice, couscous, pasta, or even a baked potato
Serve as a side dish
Serve cold over toasted french bread slices as a quick snack
I also add a parmesan cheese rind during cooking as an added flavor bump.

Nutrition

Calories: 270kcalCarbohydrates: 7gProtein: 1gFat: 27gSaturated Fat: 4gSodium: 394mgPotassium: 252mgFiber: 2gSugar: 3gVitamin A: 727IUVitamin C: 16mgCalcium: 58mgIron: 2mg
Keyword Vegetable
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