All the flavors of summer are in this zucchini and eggplant stew. And don’t be fooled by the name, please. Even though I called it stew, this dish is anything but heavy or wintry. It is a light and fragrant summer recipe, prepared with seasonal vegetables gently cooked in a pot to release all their aroma. The result is a tasty and genuine side dish, perfect for accompanying any kind of dish. It’s excellent hot (freshly made), but perhaps even better lukewarm or cold when the flavors blend perfectly. Try it on a slice of rustic toasted bread and you’ll taste how delicious it is. In short… an ideal recipe for those who love to eat healthy without sacrificing taste. What are you waiting for? Turn on the stove, prepare the bread, and enjoy these summer vegetables.
Other “pan” recipes that might interest you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Zucchini and Eggplant Stew
- 1 eggplant (medium-sized)
- 3 zucchinis (medium)
- 1 yellow onion (medium)
- 1 cup tomato pulp
- dried oregano
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan with lid
Preparation of the Zucchini and Eggplant Stew
Peel the onion, wash it, and slice it not too thinly.
Trim the zucchinis, wash them, and cut them into slices a little more than a quarter inch thick.
Trim the eggplant, wash it, and cut it into cubes about 3/4 inch on each side.
In a large pan, heat a few tablespoons of oil and let the onion soften over low heat, cooking it for 3/4 minutes and stirring often.
Then, add the eggplants and zucchinis, and sauté them for a couple of minutes, stirring often and maintaining moderate heat.
At this point, add the tomato pulp, a generous pinch of oregano, salt, and pepper to taste, and give it a quick stir.
Cover with the lid and continue cooking over low heat for 25 minutes, stirring occasionally. If the vegetables dry out too much, add a few tablespoons of hot water or, even better, broth. If they release too much water, remove the lid in the last few minutes of cooking and increase the heat slightly.
At the end of cooking, adjust the salt if necessary, and season the zucchini and eggplant stew with chopped parsley. You can serve it immediately (so nice and hot) or enjoy it lukewarm. It’s also excellent cold. Enjoy! Paola.
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