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Main dishes
Vegetable Stew
A fragrant and hearty seasonal vegetable stew that makes a great light lunch or dinner.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Dice the eggplant, salt lightly if desired, let sit for 10 minutes, then rinse.
2
Cut the zucchini, carrots, and bell pepper into roughly uniform pieces.
3
Chop the onion and mince the garlic.
4
Heat oil in a skillet or Dutch oven and sauté the onion until translucent. Add the carrots and sauté briefly.
5
Next, add the eggplant, zucchini, and bell pepper.
6
Stir and simmer over medium heat for 10–15 minutes.
7
Add the diced tomatoes, salt, pepper, and bay leaf.
8
Cover and simmer for another 15–20 minutes until the vegetables are tender.
9
At the end, add the garlic and fresh herbs, gently stir, and let rest for 5 minutes.
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