Vegetable Stew

Ingredients

• 1 large eggplant
• 2 medium zucchini
• 4 medium tomatoes
• 1 large onion
• 3 tablespoons olive oil
• 2 cloves garlic
• 1 teaspoon dried herbs
• 1 teaspoon salt

Instructions

1. 1

   Cut the 1 large eggplant and 2 medium zucchini into 1-inch cubes. Dice the 1 large onion and mince the 2 garlic cloves.

2. 2

   Heat the 3 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.

3. 3

   Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.

4. 4

   Add the cubed eggplant and zucchini. Cook, stirring occasionally, until they begin to soften and brown slightly, about 8 minutes.

5. 5

   Chop the 4 medium tomatoes and add them to the pot along with the 1 teaspoon dried herbs and 1 teaspoon salt. Stir to combine.

6. 6

   Bring the stew to a simmer, then reduce heat to low. Cover and cook until the vegetables are tender and the flavors meld, about 20 minutes.

7. 7

   Taste and adjust seasoning with more salt if needed. Serve hot, garnished with fresh herbs if desired.

Tools you’ll need

• Large pot
• Cutting board
• Chef's knife
• Wooden spoon

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