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“a local grocery store was giving out samples of this and it was DELICIOUS!! this may be served either as a side dish to meat or seafood, or over pasta as a vegetarian main course. haven't made this myself yet so yield and cook-times are estimates.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large saute pan over medium heat.
  2. Cook onion and celery in oil for 3-5 minutes until golden but not brown.
  3. Dice eggplant and immediately add to onion and celery mixture, increasing heat slightly.
  4. After 2-3 minutes, add squash, zucchini, and garlic. Saute for 5 minutes until all ingredients have browned slightly.
  5. Add Roma tomatoes and deglaze pan with balsamic. Simmer for a few minutes, then add stock and 1/2 tsp salt. Stir and simmer 15-20 minutes until most of the liquid has evaporated and vegetables have a stew-like consistency.
  6. Add fresh tarragon, thyme, and salt to taste. Finish with finely chopped fresh basil as a garnish.
  7. For Vegetarian do not use the chicken broth.

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