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Zucchini & Eggplant Stew

September 24, 2011 14 comments Article Lunch, Main Course, Recipes, Soup, Vegetables
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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.

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.
4.90 from 19 votes
Print Recipe Pin Recipe
Course Dinner, Lunch
Cuisine Italian
Servings 6
Calories 101 kcal

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.
Keyword eggplant, Healthy, stew, tomato, zucchini

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Tags: eggplant, healthy, recipe, soup, stew, tomato, vegetable, zucchini

14 comments

  • Stephanie @ Eat. Drink. Love. September 24, 2011 at 12:43 pm

    5 stars
    I love eggplant and zucchini so you can keep ’em coming! This stew sounds wonderful and hearty!

  • Carolyn September 24, 2011 at 1:25 pm

    5 stars
    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!

  • myFudo September 24, 2011 at 6:39 pm

    5 stars
    Nice to cuddle up during the cold weather…or just have to stew for dinner. Zucchini, anyone? 😉

  • Alyssa September 25, 2011 at 1:24 am

    5 stars
    This soup sounds hearty and healthy. I love anything that has sriracha!

  • Curt September 25, 2011 at 8:13 am

    No apologies necessary. This stew looks delicious!

    ‘Tis the season for stews!

  • torviewtoronto September 25, 2011 at 10:51 am

    5 stars
    we enjoy this type of stews looks fabulous

  • Jen at The Three Little Piglets September 25, 2011 at 11:45 am

    5 stars
    Looks perfect for a nice cool fall day!

  • Juanita September 26, 2011 at 7:24 am

    5 stars
    A delicious stew! I used lightly fried aubergines in wraps on the weekend paired with tofu. Such a yummy vegetable!

  • Angela October 5, 2011 at 5:32 pm

    5 stars
    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!

  • Katie October 16, 2011 at 4:46 pm

    4 stars
    Could you add potatoes and mushrooms to this recipe?

  • Savour the Senses October 16, 2011 at 5:56 pm

    Definitely!

  • Lizzie in Los Angeles October 26, 2011 at 2:08 pm

    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!!

  • Chef dePaprika July 11, 2012 at 12:24 am

    5 stars
    Lovley recipe, I will deffinitely give it a try

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