Vegetable Stew

This recipe comes from my mom, who was mostly vegetarian but didn’t let that fully dictate our family meals. She would eat dishes made with chicken or beef stock, but not the meat itself, and she avoided eggs and fish. I believe she made this dish simply to savor the eggplants and a bit of chili.

Ingredients

• 2 tablespoons olive oil
• ½ medium onion, diced
• 3 medium potatoes, cubed (approximately 25x25x25 mm)
• 2 medium carrots, cubed (approximately 20x20x20 mm)
• 4 Japanese eggplants, sliced (approximately 15 mm thick)
• 1 large clove garlic, thinly sliced
• 2 medium zucchinis, sliced (approximately 15 mm thick)
• 1 tablespoon red pepper paste or 2 tablespoons tomato paste
• ¾ glass water

Spice Mix

• 1 Thai chili, whole
• ½ teaspoon vegetable bullion
• ½ teaspoon black pepper
• 2 teaspoons salt

Steps

1. In a 4-litre pot, heat the olive oil over medium heat and sauté the onions for 2 minutes.
2. Add the potatoes and carrots, and sauté for an additional 2 minutes.
3. Add the red pepper paste and gently mix for 1 minute.
4. Add the eggplants, garlic, and water.
5. Stir in the spice mix, ensuring the whole chili is fully submerged.
6. Cover the pot and bring it to a boil.
7. Once boiling, reduce the heat to low and cook for 10 minutes.
8. Add the zucchinis and cook for another 5 minutes.
9. Check the doneness of the potatoes and zucchinis; if they are not fully cooked, cook for an additional 2–3 minutes.

Serving

Serve 2 ladles of stew in a bowl with a rustic slice of bread. Crush the chili in a separate bowl while serving, in case it turns out too spicy