This vegetable stew can be eaten on its own; served with meat, fish, or eggs; or tossed with pasta.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in eggplant and zucchini; season generously with salt and pepper.

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  • Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers; simmer, covered, until softened, 5 minutes.

  • Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. If serving immediately, stir in basil. (If freezing, leave out basil.)

Reviews (11)

126 Ratings
  • 5 star values: 14
  • 4 star values: 31
  • 3 star values: 55
  • 2 star values: 21
  • 1 star values: 5
Rating: Unrated
08/04/2011
Can this be served with poached eggs?
Rating: Unrated
06/17/2009
I made this tonight. Super easy and very good. We tossed it with pasta to get our 2 year old to eat it.
Rating: Unrated
06/17/2009
Using a peeler - Peel a strip, leave a strip, peel a strip, leave a strip
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Rating: Unrated
06/17/2009
"peeled in strips" means to peel the eggplant with a vegetable peeler, and the peel with come off in "strips".
Rating: Unrated
06/17/2009
I too am confused by the "peeled in strips" comment - do we leave the peel on or not?
Rating: Unrated
10/22/2008
What the heck do they mean when they tell you to take the eggplant and "peel in strips"??? Are you supposed to peel the skin off the eggplant?
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Rating: Unrated
09/11/2008
I made this sans eggplant one day (as the ones at the grocery were horrible) and it was still wonderful.
Rating: Unrated
08/30/2008
Very nice recipe; one suggestion is to cut the zucchini into slightly smaller cubes than noted in the recipe -- they will cook a bit faster and will be more aesthetically pleasing on the plate.
Rating: Unrated
08/28/2008
This is a great recipe. I am Italian and we ate this growing up. I know it as "giambotta" I've been making it for more than 30 years! Great. My sons grew yup eating it.....you will love it!. Serve it good Italian bread, to dip in the sauce....mmmmm delicious!
Rating: Unrated
08/28/2008
I wish the nutrition information was included wit these recipies.
Rating: Unrated
07/30/2008
use late summer and freeze