Weeknight Dinner: Vegetable Stew

In a recent post I added a link for a lovely summer stew recipe. I make variations on this stew all the time–and in fact, I rarely look at the recipe anymore, because it is a recipe that invites change, inspiration, and fridge cleaning.

The basics of this dish include zucchini, eggplant, onion and tomato. It’s sort of like a hasty weeknight ratatouille. For the bowl pictured above, I threw in some green beans because they’re in season and were lounging in my vegetable drawer. I’ve included my ‘basic’ recipe for this stew below; go ahead and alter it to your tastes and vegetable drawer. Like most things that require you to simmer a bunch of stuff together in a pot, this gets better after a night spent in the fridge.

Let me know if you give it a try! I would also love to hear about your favourite easy recipes…what do you make over and over again?

 

Vegetable stew
inspired by epicurious

Ingredients:
Olive oil
1 small yellow onion, chopped
1 medium eggplant, chopped into small cubes
2 zucchinis, quartered lengthwise and chopped into small pieces
2 cloves of garlic
1/2 tablespoon za’atar (or a tsp of dried oregano. Whatever you have.)
Salt and papper to taste
2 large tomatoes, chopped, or 1 tin chopped tomatoes (~500 mL, flavoured or not)
1 parmesan rind* (optional, but highly recommended)
1/4 cup- 1/2 cup passata, crushed tomatoes, or leftover tomato sauce
Small splash of balsamic vinegar

Method:
Heat a medium sauce pan over medium heat. Add a splash of olive oil and throw in all the onion, eggplant and zucchini. Stir everything around a bit and let cook for 5-10 minutes until the vegetables have softened. Add the garlic, za’atar, salt and pepper and cook for another minute or so. Add the chopped tomatoes, passata and parmesan rind (if using) and bring the stew to a simmer. Let it bubble gently, stirring fairly often, for about 15 minutes. After ~15 minutes, add a small splash of balsamic vinegar (about a tablespoon) and the basil and give the stew a stir. Let it cook for another minute. Give the stew a taste–if everything tastes balanced, you’re good to go.

To serve, I like to pop some cous cous into a bowl (I used acini di pepe pasta in the photo above), spoon in some stew and add a scattering of feta on top.

*I keep my parmesan rinds in the freezer, ready to throw into basically any soup or stew I decide to make. Sometimes I’m lucky enough to find them pre-bagged and for sale at the grocery store. It’s a super easy way to add a lot of flavour to your food.

 

xox

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