Mediterranean Vegetable Stew

"This stew is supposed to be thick. My favorite way to eat this is over polenta. Over rice is also good. Add some extra tomato juice if you want to make it more soupy."
photo by a user photo by a user
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 cup dry red wine
  • 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.

Questions & Replies

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  1. Ck2plz
    We did not care for this. IMO, I do not think the eggplant belongs in this stew.
  2. MommySakura
    I tried this on a whim because I plugged in various veggies I had in the fridge and this one popped up. Wonderfully tasty. I'd write more about how great this recipe is, but I'm too busy stuffing my mouth with the result. YUM!
  3. JoSyrNY
    Wonderful - a great recipe to use up the garden vegetables! I left out the celery & potatoes, but otherwise followed the recipe.



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