This is a traditional stewed vegetable dish from the Provence region of France, which has found its way onto the menu in many other countries. Eggplant and zucchini are key ingredients but other vegetables can be incorporated into the mix depending on what is abundant at the time.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course, side dish
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturegarlicky, herby, light
Type of Dishvegetable
- 1/2 lb. onions
- 2 garlic cloves
- 1/2 lb. zucchini
- 2 red bell peppers
- 1/2 lb. summer squash
- 1 x 15 ounce can chickpeas
- Few sprigs fresh parsley
- 1 vegetable bouillon cube
- 2 tablespoons olive oil
- 2 x 15 ounce cans diced tomatoes
- Salt and freshly ground black pepper
Pell and roughly chop the onions. Peel and chop the garlic. Trim and slice the zucchini. De-seed and slice the peppers. Peel the squash and chop it into bite-size pieces. Drain and rinse the chickpeas. Finely chop the parsley. Crumble the bouillon cube to a powder.
In a flameproof casserole dish, sauté the onion in the olive oil until soft, then add the garlic and cook for another minute. Add all the other ingredients, cover and simmer on a very low heat for 30 minutes.
2015 Jane Hughes