Summer vegetable stew
There's a profusion of fruits and vegetables at our summer farmers' markets. It's a great time to explore and try new foods. Last week, I picked up Japanese eggplants and wasn't really sure what to do with them.
Then an expert friend and gardener at work gave me medium-sized green zucchini. Combined with other farmers' market bounty and some ideas from cookbooks, this week's recipe was born.
The result was a tasty, simple, and healthy low-fat dish with substance. All amounts are approximate. All amounts are approximate.
This is good the first night and as leftovers.
Ingredients
- 1/2 onion
- 2 garlic cloves, sliced
- 3 cups chopped tomatoes (I used cherry tomatoes) with the juice on the cutting board
- 4 red potatoes, cut into 1/2 inch chunks
- 2 Japanese eggplants, cut into 1/2 inch chunks
- 2 medium zucchini, cut into 1/2 inch chunks ("medium" is highly subjective — any zucchini looks medium next to the giant ones that can
- 1/4 teaspoon crushed red chili flakes
- 2 tablespoon olive oil
- Handful of fresh basil, parsley, thyme, marjoram and oregano, minced — any combination along with the basil would work
Directions
- Heat the olive oil in a large soup pot and cook the onions, garlic and chilies, covered, on low heat until soft and fragrant.
- Add the tomatoes, season a little, and cook, covered, for about 5 minutes or until the tomatoes release some of their juice.
- Add the potatoes and 1/4 cup water. Season some more, cover, and simmer for 10 minutes.
- Add the eggplant, cover, and simmer for another 10 minutes.
- Add the zucchini and herbs, cover, and simmer until the vegetables are tender.
- Adjust the seasoning.