French Vegetable Stew

French Vegetable Stew

  • Prep: 10 min
  • Cook Time: 22 min
  • Total: 32 min
  • Serving: 4 Servings

French vegetable stew made from a wide variety of vegetables. Serve it with some thickly sliced peasant bread and a bottle of Shiraz, Barbaresco or Côtes de Provence.


  • 1 eggplant, cut into 1/2-inch cubes
  • 1 large onion, cut into 1/2-inch pieces
  • 2 red, orange, or yellow bell peppers, cut into 1/2-inch pieces
  • 2 zucchini, cut into 1/2-inch pieces
  • 2 yellow squash, cut into 1/2-inch pieces
  • 1 28-ounce can diced tomatoes
  • Large handful basil leaves, roughly chopped
  • 1/2 cup chopped Kalamata olives
  • 3 tablespoons balsamic vinegar
  • 1/2 cup crumbled feta cheese
  • 4 tablespoons extra virgin olive oil
  • Sea salt and freshly ground pepper


  1. Place 1-1/2 tablespoons of olive oil into a large sauté pan over medium heat. Once the oil begins to shimmer, add the eggplant and sprinkle with a few pinches of salt and pepper; sauté for 7 minutes until soft. Remove the eggplant from the pan and set aside.
  2. Add another 1-1/2 tablespoons of oil to the pan. Once hot, add the onion and the bell pepper and cook for 7 minutes. Remove the onion mixture from the pan and set aside.
  3. Add 1 more tablespoon of oil to the pan followed by the zucchini and squash. Sprinkle with some salt and pepper and then sauté the mixture for 6 minutes. Stir in the tomatoes and cook the mixture for 2 minutes before transferring the eggplant, peppers and onions back into the pan.
  4. Mix in the vinegar, olives and basil and then season with additional salt and pepper if needed. Serve hot, topped with the feta cheese.


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