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5 from 1 vote

Zucchini & Eggplant Stew

Servings: 6 -8

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.