Total Time
1hr 50mins
Prep 1 hr 30 mins
Cook 20 mins

From Joy of Cooking. This Provencal vegetable melange can be served chilled with a splash of lemon or herb vinegar. Or serve it warm as an accompaniment to lamb or chicken or as a vegetarian entree with saffron rice.

Ingredients Nutrition


  1. Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
  2. Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
  3. Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
  4. Season with salt and pepper to taste.
  5. Add: tomatoes, thyme and bay leaf.
  6. Reduce heat to low, cover, and cook 5 minutes.
  7. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.
Most Helpful

5 5

Took a bit of time, so a good weekend recipe. But very easy to follow, and the result was delicious. I used one 15 ounce can of cut tomatoes instead of fresh since winter tomatoes aren't very good. Also, since fresh basil is so expensive this time of yearl, I stirred in a heaping tablespoon of basil pesto right before serving. Both substitutions worked just fine.

5 5

I love this recipe, it's very hardy and easy to make. To me it tastes like pizza soup.

4 5

This is quite a bit of work chopping everything but the resulting stew is well worth the effort. I tried this for the first time as I needed to use up eggplants from the CSA box. I served it as a main course with rolls on the side and am looking forward to having this for lunches this week.