Roasted Eggplant Zucchini Tomato Stew

Warm and hearty with potatoes, this roasted eggplant zucchini tomato stew is seasoned with a mix of oregano, paprika and cumin. It’s topped with crumbled feta.

My 7-year-old is a big fan of The Weather Channel. I can’t remember how this obsession started, but now it’s part of his morning routine.

Breakfast—cereal and maybe a scone or waffle—and the weather.

Our entire family is on a first name basis with the morning anchors, both weekday and weekend.

The Weather Channel has become a tool to keep our son focused on eating breakfast and moving on busy school days when getting out the door can be a challenge. Of course, I realize that TV before school doesn’t sound like a great parenting strategy, but there’s a lot of science involved in this channel selection.

When a derecho hit Chicago last August we dashed outside before the wind and storms began to make sure all our deck furniture was secure. We knew exactly what was coming our way.

Last week we were fascinated by how much the snow totals in Chicago are above average so far.

The snow piles have been staggering.

Now I’m grateful to report higher temperatures have caused a big melt.

I have never been so happy to see the full width of the sidewalk available for walking once again.

And with this warm-up, I am foolishly feeling like it’s spring even though I should know better and that winter probably isn’t finished.

Since we are in shoulder season, I am being optimistic with my cooking incorporating veggies like eggplant and zucchini into cold weather appropriate soups and other cozy dishes.

This roasted eggplant zucchini tomato stew hints at what’s ahead, but still involves canned tomatoes.

With lots of veggies and potatoes, the stew is thick and hearty. I like pairing it with whatever grains I have in my pantry like farro, quinoa or bulgur wheat.

Why Roast The Vegetables?

If you know me, you know I love roasted vegetables especially roasted eggplant and zucchini. And any varieties of potatoes are hands down my absolute favorite.

Roasting adds lots of flavor, more than you will ever get from simmering vegetables in broth, sauce or another liquid.

It is an extra step that’s worth the time and effort.

The Ingredients

These are the ingredients you need for this roasted eggplant, zucchini, potato and tomato stew:

• Eggplant: Look for small to medium eggplant because they are less likely to be bitter. There is no need to sprinkle the eggplant with salt and let it sit before you roast it.
• Zucchini: The best zucchini will have smooth green skin and not have any soft spots.
• Potatoes: This recipe calls for halved fingerling potatoes. The potatoes get a head start in the oven roasting for 15 minutes before the other vegetables.
• Tomatoes: The base of this stew is a can of crushed tomatoes plus some water.
• Onions: I sauté chopped yellow onions in the saucepan.
• Garlic: After the onions soften, I add minced garlic to the pan. Again, I am working on building those flavors!
• Olive oil: my oil of choice for sautéing everything is olive oil.
• Dried seasonings: I season the stew with a combination of cumin, paprika, oregano, red pepper flakes, salt and pepper.
• Feta: Once I have the stew in serving bowls, I top it with crumbled feta.
• Parsley: For something fresh, I sprinkle on chopped parsley to the finished dishes.
• Cooked grains: To make the stew more hearty, I like serving it with cooked grains like farro, quinoa or bulgur wheat.

How To Make Roasted Eggplant Zucchini Tomato Stew

First, I preheat the oven to 400 degrees F.

I toss the potatoes with olive oil, salt and pepper. Then I put them cut side down on half of a sheet pan, leaving the other half empty.

The potatoes take longer to cook than the eggplant and zucchini, so I give them a 15-minute head start.

Next I toss diced eggplant and zucchini with olive oil, salt and pepper and carefully put them on the hot sheet pan next to the potatoes.

It takes another 25-30 minutes for all the vegetables to be golden brown.

During this oven time, I make the tomato sauce.

First, I sauté chopped onions. Then I add fragrant minced garlic, cumin, paprika, oregano, salt and pepper.

After that I pour in a can of crushed tomatoes and a cup of water. I simmer the mixture letting it thicken.

Finally, I stir in the roasted eggplant, zucchini and potatoes.

When I serve the stew, I finish it with crumbled feta and chopped parsley.

A scoop of rice or grains makes it even more filling.

Try These Other Eggplant Recipes

Roasted Ratatouille Quinoa
Grilled Caponata
Roasted Eggplant, Tomatoes & Chickpeas
Grilled Eggplant, Corn & Tomatoes

And These Zucchini Recipes

Zucchini Cacio e Pepe
Roasted Broccolini Zucchini Pasta Salad
Parmesan Roasted Zucchini
Balsamic Zucchini Tomato Bake
Roasted Vegetable Lemon Tahini Couscous

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