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Tomato and Vegetable Stew Greek Style

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Ingredients

Adjust Servings:
1 Zucchini
4 Aubergine/Eggplant
1 Onion
1 Paprika red
400 g of Italian canned tomatos Or 500 g of fresh tomatoes
to taste Salt
to taste Grounded black pepper
1 Bay leaf
2 peppercorns of Pimento
1 Clove
1/2 of a bunch Parsley leaves
1 handful of Basil
4 tbsp. of Extra Virgin olive oil

Tomato and Vegetable Stew Greek Style

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
Cuisine:
  • 1 hour
  • Serves 8
  • Medium

Ingredients

Directions

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It’s an indispensable summer recipe! When there are a lot of different seasonal vegetables, it is very convenient to stew them together. Let’s do it the Greek way.

Where is the recipe from? From Copenhagen, oddly enough. 🙂 This year we rented an apartment in Copenhagen in a new complex in the Nordhavn neighborhood. The books were part of a perfectly Scandinavian-style room. Again, oddly enough, one of them was a big recipe book for Greek cuisine. Most likely, it was well fitting to the interior by the color of its cover. 🙂 During our trip, I studied it quite well and purchased one just like it to take home.

It’s a simple, healthy, bright and summertime recipe!

Bon Appétit!

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Steps

1
Done

Cut eggplant into large cubes, season with salt and let them drain for minutes. After that, blot them with a paper towel.

2
Done

Preheat the oven to 220° Celsius.

3
Done

Cut onions into half rings and zucchini into large cubes. Cut peppers into large squares and chop the parsley finely.

4
Done

Cover two baking sheets with baking paper. Place eggplant cubes on one baking sheet. Drizzle them with 2 tbsp of olive oil, stir and spread them evenly in a single layer. Next, place onions, peppers and zucchini on a second baking sheet. Drizzle them with 2 tbsp of olive oil, season with salt and pepper, stir and spread them evenly in a single layer.
Set them in the oven, eggplant on the top level and vegetables in the center. Bake them for 30 minutes. The eggplants should be nicely browned.

5
Done

When the vegetables are done, take them out of the oven and place them into the Dutch oven. Then add tomatoes (drain the juice beforehand) and spices. Season them with salt and pepper to taste and stir. Bring the dish to a boil and stew for 20 minutes, stirring occasionally. In the end, add chopped parsley and basil leaves. The vegetables are done. You can eat them warm or cold. The dish will be even tastier the next day.
Bon Appétit!

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Fish and Vegetables al Dente
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Spinach Sautéed with Garlic and Chili
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Fish and Vegetables al Dente
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Spinach Sautéed with Garlic and Chili

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