Mediterranean Veggie Stew

  • Difficulty: Ultra Basic
  • 15 minutes
  • 2 servings

Do you feel like vegetarian dishes lack in taste? We’ve got you covered! Here’s a dish full of tasty veggies that actually has quite a few surprising flavors. The secret here is to use some eggplant, celery, olives and capers. But don’t forget, the seasonings are a very important part of this dish, so don’t be cheap and follow the recipe!

Ingredients Needed for Mediterranean Veggie Stew

3 tablespoons of vegetable oil
1 eggplant, diced
3 celerys sticks, sliced
1 onion, chopped
½ cup vegetable stock
2 garlic cloves, sliced
6 cherry tomatoes, sliced
½ cup tomato sauce
thyme
8 olives, sliced and without pit
1 tablespoon caper
¼ cup red wine vinegar
parsley leaves
celery leaves
salt
pepper

How to Cook Mediterranean Veggie Stew

  1. Heat a skillet and add 2 tablespoons of vegetable oil.
  2. Add the eggplant and cook it for about 2-3 minutes.
  3. Separately, heat another skillet and add the remaining vegetable oil.
  4. Add the onion and celery sticks. Stir, and after about 30 seconds add the vegetable stock along with the garlic.
  5. Add the cherry tomatoes and the previously cooked eggplant.
  6. Add the tomato sauce and flavor with a small amount of thyme.
  7. Add in the olives, capers, red wine vinegar. Top with parsley and celery leaves.
  8. Season with salt and pepper and turn off the heat.

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