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Vegetable Stew with Potatoes, Eggplants, Zucchini and Peppers

Cuisine: Greek
Region: Common

A clean, nice vegetarian and vegan recipe for a Summer vegetable stew. Can be served hot, warm or at room temperature. Enjoy!

Serves: 4
Cooking time: approx. 45 min
You need: a pot, a few bowls for the ingredients and perhaps a measuring jug

Ingredients

  • 2 potatoes, about 300g or a bit more than 1 Lb.
  • 1 eggplant, about 300g or a bit more than 1 Lb.
  • 3 peppers, about 300g or a bit more than 1 Lb.
  • 2 zucchinis, about 200g or bit under 1 Lb.
  • 2 medium onions, about 200g or bit under 1 Lb.
  • 200g or 1 cup of crushed or diced tomatoes.
  • 2 Tsp of tomato paste.
  • 1 Tsp of sugar (optional).
  • 1 garlic clove.
  • 5 Tbsp or 50ml of extra virgin olive oil.
  • 30g, or about 1/3 bunch of fresh parsley.
  • 250ml or a scant cup of warm water.
  • 1 Tsp dry oregano.
  • Salt and pepper to taste.

Instructions

Prepare

  1. Wash the eggplant, the peppers, the parsley and the zucchini.
  2. Cut the ends of each eggplant and then cut them in cubes.
  3. Arrange the eggplants on a platter, sprinkle them with salt and leave them to “bleed” while preparing the rest of the ingredients.
  4. Cut the ends of the peppers and then cut them in cubes.
  5. Cut the ends of the zucchini and then cut them in cubes.
  6. Chop the parsley.
  7. Peel and cut the onions in cubes.
  8. Peel the potatoes, wash them and then cut them in cubes.
  9. Peel and crush the garlic with the flat side of a knife.
  10. Pat-dry the eggplants with a paper towel. Now they are ready to use.

Then…

  1. Take a pot, put it on the stove and turn the fire on, high.
  2. Pour the olive oil in the pot.
  3. Add the onion.
  4. Add the garlic.
  5. Saute them for about 2 minutes.
  6. Add the potatoes.
  7. Add the peppers.
  8. Add the zucchini.
  9. Add the eggplants.
  10. Stir the pot and add the tomato paste.
  11. Stir the pot again, and add the diced/crushed tomatoes.
  12. Add the sugar (optional).
  13. Add the water.
  14. Add salt and pepper to taste.
  15. Lower the fire to medium.
  16. Cover the pot with a lid and simmer for about 40 minutes.
  17. Then, add the oregano, stir, and add the parsley.
  18. Mix well and turn off the fire.
  19. Leave it for a bit to settle and serve.

Notes on Vegetable Stew with Potatoes, Eggplants, Zucchini and Peppers

  • If you are not vegan, a side of feta cheese or any cheese similar to that is highly recommended.
  • This stew can be served hot, warm or at room temperature – depending on how hot the day is, no?
  • Some people like to add extra olive oil and lemon juice in their servings; your choice.
  • Enjoy!

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