Provencal Vegetable Stew

local_grocery_store Ingredients

• 1 eggplant, diced (approx. 400g)
• 2 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 tomatoes, diced
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper

restaurant_menu Method

1. 1.Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 2-3 minutes, until softened.
2. 2.Add the eggplant, zucchini, and bell peppers to the pot and cook for 5-7 minutes, until slightly softened.
3. 3.Add the tomatoes, thyme, rosemary, salt, and black pepper. Stir to combine.
4. 4.Reduce the heat to low and simmer the stew for 30-40 minutes, until the vegetables are tender and the flavors have melded together.
5. 5.Serve the stew over a bed of couscous, garnished with additional fresh herbs if desired.

lightbulb_outline Tips

• chevron_rightFeel free to add other vegetables to the stew, such as mushrooms or carrots. You can also add a splash of red wine or balsamic vinegar for extra flavor.
• chevron_rightLeftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.