Hearty Zucchini Eggplant Stew

Hearty Zucchini Eggplant Stew


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Enjoy a slow-cooked vegetarian dish that simmers down ripe tomatoes for a simple sauce. Each bite incorporates tender eggplant and zucchini seasoned delicately with garlic, salt, and pepper. Feel free to add a sprinkle of mozzarella to your bowl!

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Time needed

10 min preparation + 3-4 hour cooking

Serving Size / Yield

6-8 servings


  • 2 T. olive oil
  • 1 shallot, diced
  • 6 cloves garlic, minced
  • 1 lb. tomatoes, cored and chopped
  • Salt and pepper to taste
  • 2 eggplants, diced
  • 2-3 zucchinis, diced
  • ¼ C. parsley

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In a skillet, heat oil and sauté shallot and garlic until softened. Transfer to your crockpot and add in tomatoes, eggplants, zucchinis, and season with salt and pepper. Cook on high for 3 to 4 hours until vegetables are tender. Stir in parsley during final 30 minutes of cooking.

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