A Provençal vegetable stew of eggplant, zucchini, tomatoes, and peppers slow-cooked until silky.
Nutritionally Reviewed
By Daily Diet Team, Registered Nutritionist
Nutrition Per Serving
160kcal
Calories
4g
Protein
20g
Carbs
8g
Fat
Equipment
Dutch oven or large pot
Ingredients
- 2 eggplants, cubed
- 3 zucchini, sliced
- 2 bell peppers, chopped
- 1 can crushed tomatoes (28 oz)
- 1 onion, diced
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp herbes de Provence
- Fresh basil
- Salt and pepper
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Step-by-Step Instructions
- 1
Sauté onion in olive oil 4 minutes.
- 2
Add garlic, cook 1 minute.
- 3
Add eggplant and bell peppers, cook 5 minutes.
- 4
Add zucchini, tomatoes, and herbes de Provence.
- 5
Season with salt and pepper.
- 6
Cover and slow cook on low heat for 90 minutes, stirring occasionally.
- 7
The vegetables should be very soft and melded together.
- 8
Garnish with fresh basil.
Tags:mediterraneanvegangluten-freedinner
