6 Vegetable Mediterranean Stew Recipe

Ingredients for 6 Vegetable Mediterranean Stew

• 2 tablespoons olive oil
• Red Onion
• Button Mushrooms
• Hot Chili Pepper
• 1 medium eggplant, diced
• Ground Cumin
• 2 tablespoons balsamic vinegar
• 4 slices bacon, chopped
• 1 red bell pepper, chopped
• 1 (28 ounce) can crushed tomatoes
• Sun Dried Tomatoes
• 1/2 cup red wine
• Water
• Salt And Pepper
• Greek Yogurt

How to Make 6 Vegetable Mediterranean Stew

1. Heat olive oil in a large saucepan over medium heat. Add onion, mushrooms, and chili pepper; sauté for 2-3 minutes until softened.
2. Add eggplant and cook for 5-7 minutes, stirring occasionally, until slightly softened.
3. Stir in cumin, balsamic vinegar, bacon, and red bell pepper. Cook for 3-5 minutes, or until bacon is crispy.
4. Add crushed tomatoes, sundried tomatoes, red wine, and vegetable stock. Season generously with salt and pepper.
5. 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.
6. Taste and adjust seasoning as needed.
7. Serve hot, topped with a dollop of plain yogurt (optional) or over cooked basmati rice (optional).