Vegetable stew with herbs
10 servings
75 minutes
Vegetable stew with herbs is a bright, aromatic dish of European cuisine that combines the sweetness of roasted peppers, the tenderness of eggplants, and the rich flavor of tomatoes. The recipe originates from Mediterranean cuisine where vegetables are stewed in their own juice to preserve their natural flavor nuances. The light sweetness of caramelized onions and the aroma of fresh herbs make the stew particularly appetizing. It pairs wonderfully with meat or chicken cutlets but can also serve as a standalone light and healthy dish. During preparation, the vegetables are slowly roasted and then stewed, revealing the depth of flavor notes. This is not just a dish — it embodies the coziness and warmth of home cooking that delights with its rich taste and natural ingredients.
1
Clean the peppers from seeds, cut them in half. Cut the eggplants in half. Place on a baking tray (peppers can be placed on eggplants), to avoid burning it's better to use baking paper. Bake in the oven at medium heat for 50 minutes.
- Bell pepper: 1 kg
- Eggplant: 1 kg
2
Peel and chop the onion into small pieces, place it in the pot where you will cook, add a little olive or vegetable oil, and lightly sauté (the onion should be sweet and slightly golden).
- Onion: 0.5 kg
3
Peel the tomatoes (place them in boiling water for a couple of minutes to loosen the skin) and chop into small cubes. Add to the onion. Sauté over medium heat.
- Tomatoes: 1 kg
4
Remove the eggplants and peppers from the oven, peel them, cut into small cubes, and add to the onions and tomatoes.
- Eggplant: 1 kg
- Bell pepper: 1 kg
5
Simmer for 5–10 minutes over medium heat, add salt, pepper, finely chopped herbs, and crushed garlic. Simmer for a couple more minutes.
- Salt: to taste
- Ground black pepper: to taste
- Fresh herbs: to taste
- Garlic: 4 cloves
6
It pairs wonderfully with meat or chicken cutlets.
