Few peasant dishes are as easy and beautiful as this. This delicious French  Provençal vegetable “stew” is the perfect comfort food on a cold winter’s night. My family loves this!


stacking veggies in the pan

1 onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
olive oil
2 Asian eggplants (the long skinny ones), cut into thin slices
2 zucchini, scrubbed, cut into thin slices
2 yellow summer squash, cut into thin slices
5 firm but ripe Roma tomatoes, cut into thin slices
1/2 teaspoon dried oregano,
1/2 teaspoon dried thyme,
1/2 cup shredded fresh basil leaves
1 jar meatless pasta sauce (basil and oregano)
1 can diced tomatoes
Salt and pepper to taste


In a large skillet sauté the onion and bell pepper in olive oil. Once they are translucent and have begun to carmelize, add in the minced garlic and stir for a couple of minutes. Add the jar of sauce, can of tomatoes and the herbs. Stir thoroughly. Remove from the heat.

Grab a slice of zucchini, summer squash, eggplant and tomato, making stacks of alternating veggies. Stand them on end in the pan in a circle.

There are two ways to cook this. You can either do it on the stove top on low (zucchini make sure you put a lid on to help steam the veggies and don’t stir. It should take about 15-20 minutes on low. The sauce will bubble up between the stacks of veggies.

The only trick is making sure you have cut your veggies thin enough so they will cook through.

baked with extra basil

We sprinkle ours with nutritional yeast, but you can top with cheese if you are not a vegan. Serve with French bread and a salad. Serves about 6.

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