Provençal-style vegetable stew
Description
The recipe won't take much time. You can cook the stew in a cauldron, a multicooker, or simply in a regular pot. The key point in this dish is to preserve the juiciness of the vegetables and avoid turning them into mush. A generous amount of sauce will form, so serve the dish in a deep plate, garnished with fresh herbs. Serve hot with a piece of soft homemade bread.
Instructions
- 1
Step 1
1. Wash the zucchini and cut them in half lengthwise. Then slice thinly.
- 2
Step 2
2. Place half of the sliced zucchini on the bottom of the pot.
- 3
Step 3
3. Wash and slice the eggplant like zucchini. The pieces should be of the same size.
- 4
Step 4
4. Place half of the sliced eggplant onto the zucchini. Season with salt and pepper.
- 5
Step 5
5. Wash and cut the tomatoes into large pieces. Wash and coarsely chop the basil and parsley.
- 6
Step 6
6. Peel the garlic cloves and roughly chop.
- 7
Step 7
7. Add half of the chopped tomatoes, herbs, and garlic to the pot. Season with salt and pepper.
- 8
Step 8
8. Repeat the layers (zucchini, eggplant, tomatoes with herbs and garlic). Cover with a lid and cook over low heat for 2-2.5 hours.
- 9
Step 9
9. The juicy and tender vegetables are ready.