Vegetable Stew with Zucchini, Eggplant, and Cabbage

Cooking method

1. Step 1:

   

   How do you make vegetable stew with zucchini, eggplant, and cabbage? Start by gathering the ingredients on the list. Feel free to swap in or add vegetables to taste — onion, potato, pattypan squash, and so on. I'm using unrefined sunflower oil, but any vegetable oil you like will work.

2. Step 2:

   

   Wash the zucchini well, pat it dry, and cut it into half-moons or quarter-rounds depending on how thick it is. Cut it so that it won't fall apart as it stews but is still easy to eat. Which zucchini works best? Choose young ones with tender skin. If you're using more mature zucchini, cut off the tough peel and scoop out the seedy center.

3. Step 3:

   

   Cut the eggplant the same way, based on its thickness. I cut mine into quarter-rounds.

   If the eggplant is bitter, salt it and let it sit for 10 minutes, then rinse. Pour off the liquid it releases, rinse the eggplant, and get cooking. Note that you don't always need to draw out the bitterness — young eggplant usually isn't bitter, and neither are certain special varieties.

4. Step 4:

   

   Peel the carrot and cut it into half-moons.

5. Step 5:

   

   Seed the bell pepper and cut it into small dice.

6. Step 6:

   

   Thinly shred the cabbage, working around the tough parts near the core. Young cabbage is best.

7. Step 7:

   

   Cut the tomato into medium pieces. Choose tomatoes that are juicy but firm. Soft ones don't hold their shape well — they'll break down into a shapeless mush while you cut and cook them, and spoil the look of the dish.

8. Step 8:

   

   Pour the vegetable oil into a pot or Dutch oven. Layer in the carrot, zucchini, cabbage, bell pepper, eggplant, and tomato. Lightly sprinkle each layer with vegetable seasoning (optional), salt, and pepper. Pour a cup of water into the pot.

9. Step 9:

   

   Set the pot on the stove and simmer, covered, over medium heat for 20 minutes.

10. Step 10:

    

    Once the vegetables have released plenty of juice, carefully taste them. Add the sugar and, if needed, a little more salt and pepper. Stir gently. Simmer, covered, at a low bubble for another 20–25 minutes, until the vegetables are tender. Enjoy!