Colorful Mediterranean vegetable Stew

In late summer the overflowing bins of vegetables in markets and supermarkets look almost too good to be real. At this time of year I make this vegetable stew.

(4 main servings or 6 side servings)

Ingredients

  • 1 small aubergine, 200-300 g (7-10 1/2 oz )
  • 1 large onion
  • 1 tbsp butter or oil
  • 2-3 cloves garlic
  • 1 red pepper
  • 1 green pepper
  • 2 zucchini
  • 6 ripe red tomatoes or : 1 (425 g/15 oz) can diced tomatoes in juice
  • 1 (400 g/ 14 oz) can whole tomatoes in juice
  • 1 (425 g/15 oz) can savory tomatoes
  • fresh or dried basil and oregano
  • salt, sugar and pepper
  • cornflour (optional)
  • chopped parsley

Cooking Process


  1. Pierce the skin of the small aubergine in several places and microwave at full power in a shallow uncovered dish for 3-4 minutes or until it loses its uncooked, slightly spongy feel, turning once or twice. The skin may brown during this cooking.
  2. Cut the onion into 1 cm (1/2 inch) chunks and brown lightly but evenly in a small amount of butter or oil in a large frypan.
  3. Add the chopped garlic.
  4. Cut the aubergine into1cm (1/2 inch) thick slices, using a serrated knife, then cut these into cubes and add to the onion in the pan.
  5. Raise the heat and add a little more butter or oil if necessary, and stir regularly for a few minutes, then add the cubed peppers, sliced zucchini, and cook a little longer until the peppers have lost their raw look and texture.
  6. Cube and cut the tomatoes, or add one of the canned tomato products if it suits you better.
  7. Adjust the heat so that the whole mixture simmers in the tomato juice for 5-10 minutes. During this time add the herbs and seasoning in quantities to suit your taste. Keep tasting, since the flavorings added at this stage are very important to the final flavor.
  8. Add extra water or tomato if it seems too dry.
  9. If it is to be served hot, the mixture may be thickened slightly with cornflour of you like.
  10. If it is served at room temperature, you should use oil not butter for the cooking, and you may like to add a little more oil and some lemon juice.
  11. Sprinkle with chopped parsley before serving.

Colorful Mediterranean vegetable Stew

Enjoy!

Colorful Mediterranean vegetable Stew