French Style Vegetable Stew

A rustic vegetable stew in the spirit of ratatouille, with eggplant, zucchini, green pepper, and fresh tomatoes simmered together in a Dutch oven until they melt into a thick, fragrant braise. This is Provencal cooking at its most honest: good vegetables, olive oil, and time.

Coating the eggplant strips in flour before adding them to the pot is a smart move. The flour helps the eggplant hold its shape during the long simmer instead of dissolving into mush, and it thickens the stew’s liquid into a silky sauce as it cooks.

The ketchup and cider vinegar combination in the braising liquid sounds unexpected, but it works. The ketchup adds sweetness and concentrated tomato flavor, while the vinegar provides acidity that brightens the whole pot. Together with the oregano, they build a tangy-sweet sauce that glazes the vegetables.

Saute the onion, garlic, zucchini, and pepper first until the onion goes transparent. That initial cook drives off moisture and concentrates flavor before the wetter ingredients go in.

Kitchen Tips

• Peel the eggplant before cutting into strips. The skin can turn tough and chewy in a stew
• Cut all the vegetables into similar-sized strips so they cook at the same rate
• Stir occasionally during the simmer to prevent sticking on the bottom
• This tastes even better the next day once the flavors have had time to meld

Variations

• Add a can of chickpeas during the last 10 minutes for a heartier, protein-rich version
• Serve over couscous or crusty bread for a complete meal
• Stir in fresh basil or a handful of olives just before serving for a more Mediterranean finish