Italian Eggplant and Bell Pepper Stew
Let yourself be transported to Italy with this eggplant and bell pepper stew, a slow-cooked dish that breathes the dolce vita. The melting eggplants, sweet bell peppers, and tomato sauce scented with oregano and basil create a harmony of sun-drenched flavors. It's a comforting vegetarian recipe, perfect for a light dinner or as a side dish for white meat. You'll love the simplicity of its preparation and the richness of its aromas, which will fill your entire kitchen. A true taste of Italy, no fuss, just happiness on your plate!
Ingredients
- eggplants2 large
- red bell peppers2
- onion1 large
- garlic3 cloves
- canned peeled tomatoes400 g
- extra virgin olive oil4 tablespoons
- fresh basila small bunch
- dried oregano1 teaspoon
- salt1 teaspoon
- black pepper1/2 teaspoon
Nutrition
Instructions
- 1
Wash the eggplants and cut them into 2 cm cubes. Sprinkle with salt and let them sit for 20 minutes, then rinse and pat dry.
- 2
Cut the bell peppers into strips, chop the onion and garlic.
- 3
In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic for 2 minutes, add the bell peppers and eggplants, and brown for 5 minutes while stirring.
- 4
Add the crushed canned tomatoes, oregano, salt, and pepper. Stir, cover, and simmer over low heat for 30 minutes, stirring occasionally.
- 5
At the end of cooking, adjust seasoning and add the chopped fresh basil. Serve hot, accompanied by toasted bread or polenta.
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