Sicilian Summer Vegetable Stew

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 eggplant, cubed 1 eggplant, cubed
• 2 zucchini, sliced 2 zucchini, sliced
• 2 bell peppers (any color), diced 2 bell peppers (any color), diced
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 12g
• Protein: 4g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until fragrant and translucent.
3. 3.
   Add the cubed eggplant, sliced zucchini, and diced bell peppers to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.
   Stir in the diced tomatoes, vegetable broth, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the vegetables are tender.
6. 6.
   Adjust the seasoning if needed and serve the Sicilian Summer Vegetable Stew hot with crusty bread.

Treat your ingredients with care...

• Eggplant — To prevent the eggplant from becoming mushy, make sure to cut it into evenly sized cubes and avoid overcooking.
• Zucchini — Slice the zucchini into uniform thickness to ensure even cooking throughout the stew.
• Bell peppers — Feel free to use a mix of different colored bell peppers to add visual appeal to the dish.
• Tomatoes — If fresh tomatoes are not available, you can substitute them with canned diced tomatoes for convenience.
• Vegetable broth — Opt for a low-sodium vegetable broth to have better control over the saltiness of the stew.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the stew while simmering.
• If you prefer a thicker consistency, you can stir in a tablespoon of tomato paste.
• Feel free to customize the stew by adding other seasonal vegetables such as artichokes or green beans.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Garnish the stew with fresh basil leaves or a drizzle of extra virgin olive oil before serving for an extra touch of freshness.

Serving advice

Serve the Sicilian Summer Vegetable Stew as a main course, accompanied by crusty bread to soak up the flavorful broth. It can also be served over cooked pasta or with a side of couscous for a heartier meal.

Presentation advice

Present the Sicilian Summer Vegetable Stew in a rustic ceramic bowl or a deep plate. Sprinkle some freshly chopped basil on top for a pop of color. Serve with a side of crusty bread and a glass of chilled white wine to complete the Mediterranean experience.