A classic Provençal vegetable stew packed with fresh summer flavors. Traditionally, each vegetable is sautéed separately before being gently simmered together to preserve their individual textures and tastes. This colorful dish features eggplant, zucchini, bell peppers, and tomatoes, all brought together with fresh herbs and olive oil. It can be served warm, room temperature, or cold, making it incredibly versatile.
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11 items
Heat 2 tablespoons of olive oil in a Dutch oven or large heavy pot over medium-high heat.
Add the eggplant and cook, stirring occasionally, until golden and starting to soften, about 8-10 minutes, then remove to a plate.
Add another tablespoon of olive oil to the pot and sauté the zucchini until lightly browned, about 5 minutes, then remove to the same plate.
Add the remaining olive oil to the pot and cook the yellow_onion and red_bell_pepper until softened, about 6-8 minutes.
Stir in the garlic_cloves and chopped fresh thyme, cooking for 1 minute until fragrant.
Add the chopped tomatoes to the pot along with their juices, bringing to a .
Return the cooked eggplant and zucchini to the pot, stirring gently to combine with the tomato mixture.
heat to low, cover, and gently for 20 minutes to allow flavors to meld.
Uncover and for another 10-15 minutes to the liquid slightly and thicken the stew.
Season with salt and black_pepper, then stir in the fresh basil just before serving.
