Quick Vegetable Stew

Quick Vegetable Stew


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Your hour won't be wasted to cook this vegetable stew with potatoes, eggplants and zucchini. With only about 10 minutes of cooking, lunch will be ready.

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Time needed

5 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 2 potatoes, peeled and diced
  • 1 tsp. olive oil
  • 1 small zucchini, cubed
  • 2 small eggplant, cubed
  • 2 tsp. balsamic vinegar
  • 1 C. mozzarella cheese
  • Salt and pepper to taste

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Cook potatoes in a pot of boiling water for 4 to 5 minutes. Heat oil in skillet over medium heat. Add zucchini and eggplant. Cook for 3 minutes while stirring. Remove from heat. Mix potatoes with zucchini and eggplant mixture. Combine remaining ingredients and serve warm.

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