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🍽️ Provencal-style vegetable stew

148 kcal · 30 min · 4 servings

Ingredients

• 1 eggplant
• 2 zucchini
• 2 bell peppers (red and yellow)
• 1 red onion
• 3 fresh garlic cloves
• 4 tomatoes
• 3 tbsp olive oil
• sea salt
• pepper (from the mill)
• 1 bay leaf
• 1 sprig rosemary
• 3 sprigs thyme

Instructions

1. 1. Thoroughly wash the eggplant, zucchini, and bell pepper.
2. 2. Cut the eggplant, zucchini, and bell pepper into small cubes.
3. 3. Peel the onion and cut it into wedges.
4. 4. Peel the garlic cloves and press them flat with the flat side of a knife.
5. 5. Wash the tomatoes and cut off the hard stem area.
6. 6. Briefly pour boiling water over the tomatoes.
7. 7. Immediately shock the tomatoes in cold water to loosen the skin.
8. 8. Remove the skin from the tomatoes.
9. 9. Halve the peeled tomatoes.
10. 10. Remove the core from the tomato halves.
11. 11. Dice the tomato flesh.
12. 12. Heat oil in a pot.
13. 13. Sauté the onions and garlic in the hot oil for 1 to 2 minutes until fragrant.
14. 14. Add the eggplants and bell peppers.
15. 15. Sauté the vegetables for another 4 to 5 minutes.
16. 16. Stir in the zucchini and tomato cubes.
17. 17. Season everything with salt and pepper.
18. 18. Add the fresh herbs.
19. 19. Cover the pot.
20. 20. Let the vegetables cook on low heat for 6 to 8 minutes until tender.
21. 21. Add a little water if necessary to prevent the vegetables from burning.
22. 22. Taste the dish at the end and adjust seasoning with salt and pepper.
23. 23. Remove the whole herb sprigs if desired.
24. 24. Serve the stew warm.

Nutrition per serving

• kcal: 148
• Protein: 6 g · Fett/Fat: 8 g · Carbs: 12 g