Our version of this classic French stew is the perfect solution for an overflowing garden. Packed with peppers, onions, eggplant, zucchini, tomatoes and basil; this recipe is ready in just 35 minutes and is bursting with flavor.
Nutrition per serving may change if servings are adjusted.
1 medium yellow or orange sweet pepper, chopped ( ¾ cup)
½ of a medium sweet onion, chopped
2 teaspoons olive oil
4 cloves garlic, minced
2 cups coarsely chopped unpeeled eggplant
1 small zucchini, halved lengthwise and cut into ½-inch thick slices
1 cup lower-sodium vegetable broth
⅛ teaspoon black pepper
4 medium roma tomatoes, coarsely chopped
¼ cup snipped fresh basil
3 tablespoons coarsely shredded Parmesan cheese
1 tablespoon pine nuts, toasted
Small fresh basil leaves
In a large saucepan cook sweet pepper and onion in hot oil over medium heat for 5 minutes, stirring occasionally. Add garlic; cook and stir for 1 minute. Add eggplant, zucchini, broth and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are just tender.
Meanwhile, place half of the chopped tomatoes in a blender; cover and blend until smooth. Add blended tomatoes and remaining chopped tomatoes to the eggplant mixture. Cook, covered, for 3 to 4 minutes more or until chopped tomatoes are just softened.
Stir in snipped basil just before serving. To serve, ladle stew into shallow bowls. Sprinkle with cheese, pine nuts and small basil leaves.