This versatile stew is great warm or cold and can be served with crusty bread, pitas, rice or pasta.
- 1 eggplant
- 1 medium onion
- 4-5 crushed garlic cloves
- 2 bell peppers
- 2 carrots
- 4-6 oz mushrooms (baby bella)
- 2 zucchini (or yellow squash)
- 1 1/2 c diced tomatoes (fresh or canned)
- 2-3 tablespoons tomato paste
- 3 tablespoons sofrito
- 1/4 c balsamic vinegar
- 1/3 cup extra virgin olive oil
Cut all vegetables into bite-sized chunks (I cut as I go along).*
Heat olive oil in medium-sized pot (medium-high heat).
Add chopped onion and crushed garlic and cook until onions translucent.
Add eggplant and balsamic vinegar. Then add 1/4 cup water or veggie stock so it doesn’t stick or dry out 1/4 c.
Add diced tomatoes, sofrito & spices.
Add carrots and peppers plus 1/2 c of water (or stock) .
Turn down heat and let simmer.
Add chopped zucchini, mushrooms & remaining liquid and stir.
Continue to simmer for 10-15 minutes to allow flavors to blend together.
*The vegetables that need the least amount of cooking time get added last.