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March 1, 2021

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.

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.

Roasted Eggplant Zucchini Tomato Stew

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.

Roasted Eggplant Zucchini Tomato Stew

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 pedestrians again.

Roasted Eggplant Zucchini Tomato Stew

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. Any variety of potatoes are hands down my absolute favorite.

Roasting adds lots of flavor, more than just simmering vegetables in broth, sauce or another liquid.

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

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.

Roasted Eggplant Zucchini Tomato Stew

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.

Roasted Eggplant Zucchini Tomato Stew

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.

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Roasted Eggplant Zucchini Tomato Stew

Roasted Eggplant Zucchini Tomato Stew

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 45-50 minutes
  • Yield: Serves 4 1x

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.

Ingredients

1/2 pound fingerling potatoes, halved lengthwise

3 tablespoons olive oil

2 teaspoons kosher salt

1 teaspoon black pepper

1 medium eggplant (3/4 pound), diced

2 zucchini (3/4 pound), diced

1 yellow onion, roughly chopped

3 garlic cloves minced

1/2 teaspoon cumin

1 teaspoon paprika

1 teaspoon oregano

Pinch of red pepper flakes

114.5 ounce can crushed tomatoes

1 cup water

1/4 cup crumbled feta cheese

1 tablespoon chopped parsley

Cooked grains for serving (rice, farro, quinoa or bulgur wheat)

Instructions

Preheat the oven to 400 degrees F.

In a large bowl, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Arrange the potatoes, cut side down on halt of a sheet pan, leaving other half empty. Roast the potatoes for 15 minutes. Flip the potatoes to the other side.

Toss the eggplant and zucchini with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Spread the eggplant and zucchini on the sheet pan next to the potatoes. Continue roasting for 25-30 minutes until the potatoes are golden brown and the eggplant and zucchini are browned at the edges.

While the vegetables are roasting, heat 1 tablespoon olive oil in a large saucepan over medium high heat. Sauté the onions until they start to soften, about 5-7 minutes. Stir in the garlic, cumin, paprika, oregano, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper, sautéing until fragrant, 30 seconds-1 minute. Pour in the tomatoes and water. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes until it thickens.

Stir in the eggplant, zucchini and potatoes.

Serve topped with crumbled feta and chopped parsley and with rice or grains.

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