Ingredients for 6 Vegetable Mediterranean Stew
- 2 tablespoons olive oil
- 1 large red onion, chopped
- 10 ounces button mushrooms, sliced
- 1 hot chili pepper, chopped
- 1 medium eggplant, chopped
- 1 teaspoon ground cumin
- 2 tablespoons balsamic vinegar
- 4 slices bacon, chopped
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can crushed tomatoes
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup red wine
- Water
- Salt and pepper, to taste
- plain yogurt, for serving (optional)
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How to Make 6 Vegetable Mediterranean Stew
- Heat olive oil in a large saucepan over medium heat. Add onion, mushrooms, and chili pepper; sauté for 2-3 minutes until softened.
- Add eggplant and cook for 5-7 minutes, stirring occasionally, until slightly softened.
- Stir in cumin, balsamic vinegar, bacon, and red bell pepper. Cook for 3-5 minutes, or until bacon is crispy.
- Add crushed tomatoes, sundried tomatoes, red wine, and vegetable stock. Season generously with salt and pepper.
- Bring to a boil, then reduce heat to low, partially cover, and simmer for 20-25 minutes, or until sauce has thickened to your desired consistency.
- Taste and adjust seasoning as needed.
- Serve hot, topped with a dollop of plain yogurt (optional) or over cooked basmati rice (optional).
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
90g
Fat
76g
Carbs
14g
