Return to Content


0 votes, 0.00 avg. rating (0% score)

Yield: Serves 6-8

This popular combination of fresh summer or fall vegetables can be served as a stew. With less liquid it becomes a side dish to a main meal.


  • 4 tablespoons oil
  • 3 onions, peeled and chopped
  • 2 green or sweet red peppers, cored and chopped
  • 1 clove garlic, minced I eggplant, peeled and chopped
  • 4 small zucchini, sliced
  • 6 ripe tomatoes, peeled and chopped, or 2 cups canned plum tomatoes, chopped, with juice
  • 1/4 cup chopped parsley
  • 3 basil leaves, chopped
  • Salt and pepper to taste
  • 1 cup canned chick-peas, drained
  • Mozzarella cheese


Heat oil in oven-proof casserole. Sauté onions, peppers, and garlic over low heat until soft. Do not brown. Add eggplant, zucchini, tomatoes, parsley, and basil. Turn heat down very low, cover, and cook 30 minutes. Stir several times. Season with salt and pepper. Add chick-peas and simmer, covered, 10 minutes longer. (Check amount of liquid. If stew is swimming, spoon off excess, leaving ample broth.) Cover top with slices of mozzarella. Place under broiler until cheese is bubbly and brown.
Updated Tuesday, September 18th, 2007
Yankee Magazine Advertising

Bring New England Home plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine
  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111