Zucchini And Eggplant
A hearty vegetable stew featuring zucchini, eggplant, and onions simmered in a flavorful tomato and broth sauce with herbs. This dish offers a comforting, savory taste perfect for vegetarians or those seeking a wholesome, Mediterranean-inspired meal. It pairs well with crusty bread or rice.
Ingredients
Instructions
- Combine the sliced zucchini, diced eggplant, and sliced onions in a pot.
- In a bowl, stir the tomato sauce and broth together until smooth.
- Stir in the oregano or basil, then add the mixture to the vegetables in the pot.
- Simmer, covered, for 30 to 40 minutes until vegetables are tender.
Tips & Substitutions
For added flavor, consider roasting the zucchini and eggplant before adding them to the pot. If you don't have fresh herbs, dried oregano or basil works well, just reduce the quantity. You can substitute vegetable broth for a vegetarian option or use crushed tomatoes instead of thick tomato sauce for a chunkier texture.
Serving Suggestions
This dish pairs beautifully with Lemon Herb Chicken Breasts(Great On The Grill) for a complete meal. Serve it over a bed of cooked pasta or alongside a fresh salad for a light lunch. For a heartier option, consider serving it with Armenian Pilaf or crusty bread to soak up the delicious sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water if necessary to loosen the sauce. You can also microwave in a covered dish, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini And Eggplant contains roughly 381 calories, with 14g protein, 85g carbohydrates, and 9g fat. It is an excellent source of iron (209% of the Daily Value), dietary fiber (162% of the Daily Value), and calcium (125% of the Daily Value), and a good source of vitamin A. It also contributes 45g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this recipe?
Absolutely! Feel free to add bell peppers, mushrooms, or even spinach to the mix. Just adjust the cooking time based on the vegetables you choose to ensure everything is tender and flavorful.
Is this recipe suitable for meal prep?
Yes, this recipe is great for meal prep! It holds up well in the fridge and the flavors will deepen as it sits. Portion it out in containers for easy lunches or dinners throughout the week.
What can I serve with zucchini and eggplant?
This dish complements a variety of proteins and grains. Try it with grilled chicken, fish, or as a side to pasta or quinoa. It can also be served as a filling for wraps or as a topping for baked potatoes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).