Zucchini & Eggplant Stew
I feel like I need to apologize for this post if you don’t like zucchini or eggplant, but I just can’t seem to use it all up! It is seriously like the magical vegetable combination that just keeps returning after you take it out of your fridge. If you have partial zucchinis and eggplants leftover from other dishes, this is a great way to put them to use and eliminate wasting them. Once again, please bear with me; I have felt like I have eaten zucchini and/or eggplant for every meal (even at work!) for the last month!
Stews are very simple to make and it is hard to go wrong, which is great! The tomato paste makes this stew thicker and the seasoning gives it a nice Italian feel. If it is cooling off a bit at night where you are too, this is even better. A great way to warm up. I love making garlic toast to dip in my stew as well.
- 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
- ½ tbsp black pepper
- 1 tsp salt
- mozzarella cheese (for garnish)
- 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.
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Categories: Lunch, Main Course, Recipes, Soup, Vegetables
I love eggplant and zucchini so you can keep ’em coming! This stew sounds wonderful and hearty!
It’s funny, I make something a lot like this for dinner all the time. I haven’t figured out what to call it so I just call it Veggie Ragout. Love it!
Nice to cuddle up during the cold weather…or just have to stew for dinner. Zucchini, anyone? đŸ˜‰
This soup sounds hearty and healthy. I love anything that has sriracha!
No apologies necessary. This stew looks delicious!
‘Tis the season for stews!
we enjoy this type of stews looks fabulous
Looks perfect for a nice cool fall day!
A delicious stew! I used lightly fried aubergines in wraps on the weekend paired with tofu. Such a yummy vegetable!
Wow! So good and So easy! A neighbor gave me extra zucchini and eggplant from their garden and I found this website! Can’t wait to try some other recipes. I didn’t have sriracha so I used ground cayenne and it was still great!
Could you add potatoes and mushrooms to this recipe?
Definitely!
I’ll need to peel the eggplant to disguise it — The Honey will NOT eat this if he knows there’s e-plant in it, but will love it if he doesn’t!!
Lovley recipe, I will deffinitely give it a try