Provencial Summer Stew

This stew is awesome. It’s light and filling at the same time. It’s a flexible recipe too, so use whatever vegetables you have. Tomatoes aren’t ripe yet here, so I used some frozen from last summer. This is best after a long simmer and will be even better the next day.

Provence Summer Stew
Adapted from Allrecipes

1 eggplant, cut into 1 inch cubes
1/4 cup olive oil
1 onion, chopped
5 cloves garlic, chopped
1/2 cup brown rice
1 medium zucchini, cut into large chunks
2-4 sweet peppers, chopped (I used 2 bell peppers and 2 sweet anaheims)
4 tomatoes, diced (about 4 cups)
2 1/2 cups chicken broth
1 tsp salt
1/4 teaspoon red pepper flakes
2 Tbs Herbes de Provence
1 Tbs white wine vinegar

Place eggplant in a colander and sprinkle with salt. Heat olive oil in a Dutch oven or large pot. Add onion and saute for 5 minutes. Rinse eggplant and pat dry. Add the eggplant to the pot of onions and cook until slightly browned, about another 5 minutes. Stir in garlic and saute for a few more minutes. Be careful not to burn the garlic! Stir in the rice, zucchini, peppers, tomatoes, broth, herbes de provence, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat, cover, and simmer for an hour and a half. Mix in the vinegar just before serving.


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