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Ingredients
- 15 fl oz. olive oil, plus additional as needed
- 4 lbs onions, medium dice
- 4 oz garlic, minced
- 5 oz tomato paste
- 2 lbs green peppers, medium dice
- 5 lbs eggplants, medium dice
- 4 lbs zucchini, medium dice
- 2 lbs white mushrooms, quartered
- 3 lbs tomatoes, peeled, seeded
- 10 fl oz chicken stock
- kosher salt as needed
- 2 tsp ground black pepper
- 5 oz chopped herbs, such as basil
Directions
- Heat the oil in a rondeau over a medium heat or in a tilt skillet.
- Add the onions and saute until translucent, 4 to 5 minutes. Add the garlic and saute until soft, about 1 minute.
- Turn the heat to medium-low. Add the tomato paste and cook until it completely coats the onions and develops a deeper color, 1 to 2 minutes.
- Add the vegetables in the following sequence: peppers, eggplants, zucchini, mushrooms, and tomatoes. cook each vegetabl until it softens (2 to 3 minutes each) before adding the next.
- Add the stock and turn the heat to low, allowing the vegetables to stew. The vegetables should be moist but not soupy.
- Stew until the vegetables are tender and flavorful, about 25 minutes. Taste and then season with the salt, pepper, and fresh herbs.
- Serve immediately on heated plates.
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