Provencal Vegetable Stew

Total Time
Prep 15 mins
Cook 20 mins

From Rachael Ray's "Express Lane Meals"

Ingredients Nutrition


  1. Heat the evoo in a deep skillet over medium to medium high heat.
  2. Add the garlic, bay leaf, mushrooms, onions, celery, and peppers.
  3. Saute for a couple of minutes, then add the eggplant and season everything with salt and pepper and the fresh herbs.
  4. Cook for 15 minutes or until the eggplant is tender.
  5. Deglaze with the wine and scrape up the vegetable bits from the bottom of the pan, then stir in the tomatoes or tomatoe sauce and heat through.
  6. Turn off the heat and discard the bay leaf.
  7. Let the veggies stand a few minutes, then stir and serve with the warm crusty bread and butter.


Most Helpful

I made this for dinner the other night, it was simply amazing! I served it with french bread and it was delicious. Turns out my daughter is mildly allergic to eggplants, I'll make her something different next time but I will make this receipe again and again. I didn't have cooking wine so I substitued with a dry white, NUM!

Koobiedoo January 13, 2013

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