Zucchini & Eggplant Stew

zucchini eggplant stew

zucchini eggplant stew

Here’s a fantasticly simple vegetarian stew recipe from our Featured Foodie, Jenny at Savour the Senses Blog!

Zucchini & Eggplant Stew
Author: 
Serves: 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
  • ½ tbsp black pepper
  • 1 tsp salt
  • mozzarella cheese (for garnish)

Instructions
  1. Combine all ingredients in a large pot.
  2. Bring to a boil, then reduce heat and let simmer until vegetables are tender (at least 1 hour, up to 3 hours).
  3. Ladle into serving bowls and sprinkle with mozzarella before serving. Serve with garlic toast if desired.

 



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