Mediterranean Roasted Eggplant Veggie Stew

I grew up eating lots of eggplant, thanks to my parents’ prolific organic home “Garden of Eatin’!” A dear friend of mine, a sweet Greek lady by the name of Vicki, introduced me to eggplant tomato stew years ago and I loved it from the start! She passed away at a very young age late November 2019, just days shy of her December birthday. I cannot find the recipe Vicki gave me, but I was able to modify this recipe from memory, and the help of similar recipes I found online. I hope you enjoy it!
NOTE: The stew tastes much better the following day, if you can refrigerate it overnight. Otherwise, allow a few hours before serving warm, and garnished with fresh chopped parsley. I serve this with toasted or pan-friend polenta cakes.

INGREDIENTS

  • 2 large eggplants ~ peeled alternately lengthways (leave skin on every other section), sliced in halves or quarters, tops removed
  • 2 large red bell peppers ~ sliced in halves, tops and seeds removed
  • 2 large zucchinis ~ slided in halves, tops removed
  • 1 large yellow onion ~ peeled, diced
  • 3-4 organic roma tomatoes ~ cut into chunks
  • 1 can (16 ounce) garbanzo beans ~ rinsed and drained
  • 1 can (28 ounce) stewed organic tomatoes
  • 1 container (32 ounce) broth ~ I use vegetable
  • olive oil
  • sea salt ~ to taste
    fresh ground black pepper ~ to taste
    pinch cane sugar
  • fresh thyme
  • fresh oregano
  • fresh curly parsley ~ I like a giant handful of parsley (even before chopping)

 

INSTRUCTIONS

  1. Roast the eggplant, bells, and zucchini on the top rack at 450°F for 10 minutes each side. When they are done, set aside for a few minutes to cool down.
  2. While the veggies roast, heat some oil in a large stainless steel pot and sauté the onions until golden and aromatic. Cut the roasted veggies into chunks. If still warm, hold them with tongs in one hand, and cut with the other.
  3. Add the broth, garbanzo, roasted veggies, fresh and stewed tomatoes, and 3/4 of the chopped parsley, into the pot. Bring it to a boil for about 2 minutes.
  4. Lower heat, season to taste, and allow to simmer for about 10 minutes with lid slightly askew.
  5. Remove from burner. Serve warm, garnished with freshly chopped parsley, with a side of polenta cakes.

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