Recipe by Foodie Friend
A classic french vegetable stew and more. I made my first batch after reading French Women Don't Get Fat. This simple dish is a gift that keeps on giving. I do make a very large batch because not only do I get several meals within the first few days - but I freeze some to enjoy another time. The first time around I eat it like a bowl of stew garnished with lots of fresh basil and a little shaved parmesan cheese. I have also served this next to sauteed chicken, over pappardelle noodles, used it as an omelette stuffing, frittata stuffing, or my favorite as a pizza sauce topped with mozzarella and goat cheese.
Top Review by hottiecj
This was very good! I had never cooked with eggplant before, and it was delicious! :) I did find that the spices gave it a very "Italian" flavor, though, so I think I'll play with the seasonings a bit. I threw in about 6 frozen chicken tenderloins in the last 20 minutes of simmering and it all came out perfectly cooked. Overall, a wonderful and simple dish!
- 2 lbs eggplants, diced (about 3 medium)
- 2 lbs zucchini, diced (about 6 medium)
- 2 (1 lb) cans diced tomatoes
- 1 bulb of garlic
- 2 tablespoons extra virgin olive oil
- salt and pepper
- freshly chopped parsley or basil, for garnish
Directions See How It's Made
- Dice the eggplant in 1 inch pieces, sprinkle with salt and set aside in a colander lined with paper towel to let the eggplant sweat out its bitterness.
- Dice zucchini in 1 inch pieces.
- Using a garlic press, squeeze the cloves of an entire bulb of garlic into a small bowl.
- Using fresh paper towel blot the eggplant dry.
- Add two tablespoons of oil to a large stock pot.
- Add half of the eggplant to the stock pot.
- Add half of the zucchini to the stock pot.
- Add one can of tomatoes to the stock pot.
- Sprinkle half of the garlic over the tomatoes.
- Sprinkle this layer with a large pinch of salt pepper.
- Layer the other half of the ingredients in the same order topping the tomatoes with another large pinch of salt and pepper.
- Simmer on low heat for two hours giving the stew a good stir after the first hour.
- Serve with freshly chopped parsley or basil for garnish.