A traditional French vegetable stew with eggplant, zucchini, bell peppers, and tomatoes.
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour 30 minutes
Difficulty
Easy
Skills Required
Knife Skills
Ingredients & Nutrition
200 kcal
Calories
5g
Protein
10g
Fat
25g
Carbs
8g
Fiber
15g
Sugar
300mg
Sodium
- 1 Eggplant
- 2 Zucchini
- 2 (red and yellow) Bell Peppers
- 4 Tomatoes
- 1 Onion
- 4 cloves Garlic
- 1/4 cup Olive Oil
- 1 tbsp Herbes de Provence
Equipment Needed
- Large Pot
- Chef's Knife
- Cutting Board
Let AI Suggest Variations
- Serve over polenta or quinoa.
- Top with crumbled goat cheese or feta.
- Add a can of chickpeas for extra protein.
- Stir in fresh basil at the end for a bright flavor.
Instructions:
1. Chop all vegetables into bite-sized pieces.
2. Heat olive oil in a large pot. Sauté onion and garlic until tender.
3. Add bell peppers and cook for 5 minutes.
4. Add eggplant and zucchini and cook for another 10 minutes.
5. Stir in tomatoes and Herbes de Provence. Bring to a simmer.
6. Cover and cook for at least 1 hour, stirring occasionally.
7. Season with salt and pepper to taste.