Mediterranean Vegetable Stew

READY IN: 2hrs 5mins


  • 1
    lb eggplant, cut into 1 inch pieces (can be unpeeled or peeled)
  • 2
    zucchini, cut into 3/4 inch pieces
  • 2
    teaspoons salt
  • 5
    tablespoons olive oil, divided
  • 1
    large red onion, cut into 1/4 inch pieces
  • 2
    celery ribs, cut into 1/4 inch slices
  • 1
    red bell pepper, cut into 3/4 inch pieces
  • 2 -3
    cloves garlic, minced
  • 1
    (28 ounce) can tomatoes, chopped with juices (or 2 lb. ripe roma tomatoes, peeled, seeded, and chopped)
  • 2
    medium red potatoes, peeled and cut into 3/4 inch pieces
  • 1
    (15 ounce) can chickpeas, drained and rinsed
  • 12
    cup chopped fresh basil
  • 3
    tablespoons balsamic vinegar


  • Put the eggplant and zucchini in a colander; toss with 1 1/2 teaspoon salt.
  • Let stand for 30 minutes to 1 hour.
  • Rinse under cold water; drain very well and pat dry with paper towels.
  • In a large Dutch oven, heat 3 tablespoons oil over medium heat.
  • Add in the eggplant and zucchini; cook and stir occasionally for 10 minutes or until lightly browned; Transfer to another bowl and set aside.
  • Add the remaining 2 tablespoons oil to the Dutch oven; heat; add the onion, celery and red pepper.
  • Cover and cook for 5 minutes or until the onion is tender.
  • Add the garlic; cook for 1 minute.
  • Add the wine and increase to high heat.
  • Cook for about 3 minutes or until the wine is reduced by half.
  • Add in the tomatoes with juice and the potatoes.
  • Bring to a boil, lower heat, cook uncovered, stirring frequently, for 20 minutes.
  • Add the eggplant and zucchini back to the pot; continue cooking and stirring for about 20 more minutes or until the potatoes are tender.
  • Add in the chickpeas and basil; cook for 5 minutes or so, until the chickpeas are heated through.
  • Add in the vinegar; stir.
  • Season to taste with salt and pepper.
  • I serve this hot over polenta or rice.