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: Jenny [savourthesensesblog.com]
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
- 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.