Description
A simple, comforting French vegetable stew made with fresh summer produce, herbs, and olive oil, all cooked in one pot for rich, layered flavor.
Ingredients
4 tablespoons olive oil, plus more for drizzling
1 yellow onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 tablespoon tomato paste
5 cloves garlic, minced
1 lb globe eggplant, cut into 1-inch cubes
1 lb zucchini, peeled and cut into 1-inch cubes
1 1/2 lbs tomatoes, cut into small pieces
1 teaspoon fresh thyme, chopped
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon sugar
1 tablespoon apple cider vinegar
1/4 cup fresh basil leaves, loosely packed
Pinch red pepper flakes (optional)
Instructions
- Heat the olive oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the chopped onion and bell peppers and sauté for 8 to 10 minutes until softened.
- Stir in the tomato paste and minced garlic, cooking for about 1 minute to enhance the flavor.
- Add the eggplant, zucchini, tomatoes, thyme, salt, pepper, and sugar. Stir to combine and bring the mixture to a boil.
- Reduce the heat to medium-low, cover, and cook for 20 to 25 minutes, stirring occasionally, until the vegetables are tender.
- Remove from heat and stir in the apple cider vinegar. Taste and adjust seasoning as needed.
- Garnish with fresh basil, a pinch of red pepper flakes if desired, and a light drizzle of olive oil before serving.
Notes
Add mushrooms or squash for variation and extra texture.
Simmer uncovered for a thicker, richer consistency.
Serve over rice, pasta, or with crusty bread for a heartier meal.
Store in an airtight container in the refrigerator for up to 4 days.
Freeze in portions for up to 3 months and thaw overnight before reheating.
Reheat gently on the stovetop or in the microwave, adding water if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 244 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg
