A delightful and hearty vegetable stew inspired by Mediterranean flavors, perfect for any meal.
Heat a splash of olive oil in a Dutch oven over medium heat.
Use a good quality olive oil for the best flavor.
Add the chopped garlic and onion, and sauté until they are soft and fragrant.
Stir frequently to prevent the garlic from burning.
Chop the eggplant, zucchini, and bell pepper into bite-sized pieces.
Try to keep the pieces uniform for even cooking.
Add the chopped vegetables to the pot and stir to combine.
Coat the vegetables evenly with the oil and aromatics.
Sprinkle in the oregano and season with black pepper to taste.
Adjust the seasoning to your preference.
Pour in the canned tomatoes and stir well.
Ensure the vegetables are submerged in the tomato sauce.
Cover the pot and let it simmer on low heat for 40 minutes, stirring occasionally.
Check occasionally to ensure the stew doesn't stick to the bottom.
Chop the fresh basil and parsley, and stir them into the stew just before serving.
Adding the herbs at the end preserves their fresh flavor.
Serve the stew hot with a side of crusty bread or let it cool and serve chilled.
Garnish with a sprig of fresh parsley for presentation.
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