Healthy Italian Zucchini & Eggplant Stew
If you have partial zucchinis and eggplants leftover from other dishes, this italian-inspired stew is a great way to put them to use and eliminate wasting them.
Ingredients
- 1 large zucchini chopped
- 1 onion sliced
- 1 large eggplant chopped
- 2 cans diced tomatoes
- 1 can tomato paste
- 2 cans chicken broth
- 1 tsp sriracha
- 2 tbsp basil
- 1 tbsp oregano
- 1 tbsp parsley
- 1/2 tbsp black pepper
- 1 tsp salt
- mozzarella cheese for garnish
Instructions
- Combine all ingredients in a large pot.
- Bring to a boil, then reduce heat and let simmer until vegetables are tender (at least 1 hour, up to 3 hours).
- Ladle into serving bowls and sprinkle with mozzarella before serving. Serve with garlic toast if desired.