Provencal Vegetable Stew Recipe

Name: Provencal Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 4 garlic cloves, chopped; 1 bay leaf; 1/2 lb button mushroom, trimmed and halved; 1 yellow onion, chopped; 2 celery ribs, chopped; 1 green bell peppers or 1 red bell pepper, stemmed, seeded, and chopped; 1 large eggplant, cut into 1-inch cubes; salt and black pepper; 1 tablespoon fresh thyme leave, chopped (a couple of sprigs); 1/2 cup dry white wine; 1 (14 ounce) can petite diced tomatoes or (14 ounce) can tomato sauce; crusty bread, such as a baguette

Servings: persons

1/4 cup extra virgin olive oil
4 garlic cloves, chopped
1 bay leaf
1/2 lb button mushroom, trimmed and halved
1 yellow onion, chopped
2 celery ribs, chopped
1 green bell peppers or 1 red bell pepper, stemmed, seeded, and chopped
1 large eggplant, cut into 1-inch cubes
salt and black pepper
1 tablespoon fresh thyme leave, chopped (a couple of sprigs)
1/2 cup dry white wine
1 (14 ounce) can petite diced tomatoes or (14 ounce) can tomato sauce
crusty bread, such as a baguette

1
Heat the evoo in a deep skillet over medium to medium high heat.
2
Add the garlic, bay leaf, mushrooms, onions, celery, and peppers.
3
Saute for a couple of minutes, then add the eggplant and season everything with salt and pepper and the fresh herbs.
4
Cook for 15 minutes or until the eggplant is tender.
5
Deglaze with the wine and scrape up the vegetable bits from the bottom of the pan, then stir in the tomatoes or tomatoe sauce and heat through.
6
Turn off the heat and discard the bay leaf.
7
Let the veggies stand a few minutes, then stir and serve with the warm crusty bread and butter.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 4 garlic cloves, chopped, 1 bay leaf, 1/2 lb button mushroom, trimmed and halved, and more.

Yes, Provencal 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.

That's it — enjoy your meal!

Provencal Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions