STREAMING NOW: Simply Nigella

Provencal Vegetable Stew

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Rachael Ray's "Express Lane Meals"”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the evoo in a deep skillet over medium to medium high heat.
  2. Add the garlic, bay leaf, mushrooms, onions, celery, and peppers.
  3. Saute for a couple of minutes, then add the eggplant and season everything with salt and pepper and the fresh herbs.
  4. Cook for 15 minutes or until the eggplant is tender.
  5. Deglaze with the wine and scrape up the vegetable bits from the bottom of the pan, then stir in the tomatoes or tomatoe sauce and heat through.
  6. Turn off the heat and discard the bay leaf.
  7. Let the veggies stand a few minutes, then stir and serve with the warm crusty bread and butter.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: