Oven-Stewed Mixed Vegetables


  • 3/4 pound of eggplant, trimmed, cut in chunks (do not peel)
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, minced or crushed
  • 3-4 rounded tablespoons of chopped fresh flat-leaf parsley
  • 2 medium potatoes, peeled, cut into chunks
  • 1 large carrot, cut in 1/2 to 3/4 inch rounds
  • 10 ounces of zucchini or Italian squash, cut in wide slices
  • 2 bull's horn peppers, seeded, cut in chunks (or 1 green bell pepper)
  • 1/2 red bell pepper, seeded, cut in chunks
  • 1/2 pound of fresh green beans, trimmed
  • 1 1/2 cups of chopped roma or cherry tomatoes (or canned chopped tomatoes*)
  • 1 teaspoon of sea salt
  • 1/4 teaspoon of freshly ground black pepper
  • 1 teaspoon of dried crushed oregano leaves (optional)
  • 1/3 cup of olive oil
  • about 2 cups of water


* If using canned chopped tomatoes, drain liquid before measuring.
Place the eggplant chunks in a bowl with plenty of cold salted water to cover. Put a plate on top to keep the eggplant submerged, and allow to soak for 30 to 45 minutes (this helps remove any bitterness). Drain well.
Preheat oven to 355°F (180°C).
Combine all vegetables in a large bowl or pan. Add parsley, salt, pepper, and oregano (if using). Drizzle with the olive oil and toss to make sure all ingredients are coated with oil.
Transfer to a covered casserole, add water, and cook for 1 hour and 45 minutes at 355°F (180°C).
Do not stir or uncover while cooking, except to check for dryness (see note below).


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