Vegetable Stew Provençale

Preparation info

  • Makes

    4 to 6

    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

A wonderful medley of late summer vegetables. Serve this warm or at room temperature as a side dish or on thick slices of toasted Italian bread as a vegetarian or light main course. Don’t over-cook the vegetables—they should retain some crunch. If the skin of the eggplant seems tough, peel it. Otherwise, leave it on.


  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 tablespoon tomato paste
  • 2 small zucchini, cut into ½-inch cubes
  • ½ pound ripe tomatoes, cored and cut into ½-inch cubes
  • 1 cup sweet onion, cut into ½-inch cubes
  • 1 red (bell) pepper, stems and seeds removed, cut into ½-inch squares
  • 2 cups cubes (½ inch) eggplant (about ½ pound)
  • 1 cup trimmed and quartered (½ inch) mushrooms
  • ½ teaspoon salt, or to taste
  • Freshly ground black pepper
  • ¼ cup chopped flat-leaf parsley
  • ¼ cup chopped basil
  • 1 teaspoon fresh thyme leaves, stripped from stems, or ¼ teaspoon dried thyme, or to taste
  • ½ teaspoon fresh rosemary leaves or pinch of dried rosemary, or to taste


    • Heat olive oil in a large skillet or wide shallow saucepan over low heat. Add garlic and sauté for 1 minute. Stir in the tomato paste.
    • Add the zucchini, tomatoes, onion, pepper, eggplant, and mushrooms and stir to blend. Cover and cook over low heat, stirring occasionally, until the vegetables are tender but not mushy, about 15 minutes.
    • Season the vegetable mixture with salt and pepper. Finely chop together the parsley, basil, thyme, and rosemary. Add to the vegetables. Cook over low heat, uncovered, until some of the juices evaporate, about 5 minutes. Taste and add additional herbs and/or seasonings. Serve warm or at room temperature.