Mediterranean Vegetable Stew Recipe

Name: Mediterranean Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb eggplant, cut into 1 inch pieces (can be unpeeled or peeled); 2 zucchini, cut into 3/4 inch pieces; 2 teaspoons salt; 5 tablespoons olive oil, divided; 1 large red onion, cut into 1/4 inch pieces; 2 celery ribs, cut into 1/4 inch slices; 1 red bell pepper, cut into 3/4 inch pieces; 2 -3 cloves garlic, minced; 1 cup dry red wine; 1 (28 ounce) can tomatoes, chopped with juices (or 2 lb. ripe roma tomatoes, peeled, seeded, and chopped); 2 medium red potatoes, peeled and cut into 3/4 inch pieces; 1 (15 ounce) can chickpeas, drained and rinsed; 1/2 cup chopped fresh basil; 3 tablespoons balsamic vinegar

Servings: persons

1 lb eggplant, cut into 1 inch pieces (can be unpeeled or peeled)
2 zucchini, cut into 3/4 inch pieces
2 teaspoons salt
5 tablespoons olive oil, divided
1 large red onion, cut into 1/4 inch pieces
2 celery ribs, cut into 1/4 inch slices
1 red bell pepper, cut into 3/4 inch pieces
2 -3 cloves garlic, minced
1 cup dry red wine
1 (28 ounce) can tomatoes, chopped with juices (or 2 lb. ripe roma tomatoes, peeled, seeded, and chopped)
2 medium red potatoes, peeled and cut into 3/4 inch pieces
1 (15 ounce) can chickpeas, drained and rinsed
1/2 cup chopped fresh basil
3 tablespoons balsamic vinegar

1
Put the eggplant and zucchini in a colander; toss with 1 1/2 teaspoon salt.
2
Let stand for 30 minutes to 1 hour.
3
Rinse under cold water; drain very well and pat dry with paper towels.
4
In a large Dutch oven, heat 3 tablespoons oil over medium heat.
5
Add in the eggplant and zucchini; cook and stir occasionally for 10 minutes or until lightly browned; Transfer to another bowl and set aside.
6
Add the remaining 2 tablespoons oil to the Dutch oven; heat; add the onion, celery and red pepper.
7
Cover and cook for 5 minutes or until the onion is tender.
8
Add the garlic; cook for 1 minute.
9
Add the wine and increase to high heat.
10
Cook for about 3 minutes or until the wine is reduced by half.
11
Add in the tomatoes with juice and the potatoes.
12
Bring to a boil, lower heat, cook uncovered, stirring frequently, for 20 minutes.
13
Add the eggplant and zucchini back to the pot; continue cooking and stirring for about 20 more minutes or until the potatoes are tender.
14
Add in the chickpeas and basil; cook for 5 minutes or so, until the chickpeas are heated through.
15
Add in the vinegar; stir.
16
Season to taste with salt and pepper.
17
I serve this hot over polenta or rice.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb eggplant, cut into 1 inch pieces (can be unpeeled or peeled), 2 zucchini, cut into 3/4 inch pieces, 2 teaspoons salt, 5 tablespoons olive oil, divided, and more.

Yes, Mediterranean Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mediterranean Vegetable Stew

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