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“A classic french vegetable stew and more. I made my first batch after reading French Women Don't Get Fat. This simple dish is a gift that keeps on giving. I do make a very large batch because not only do I get several meals within the first few days - but I freeze some to enjoy another time. The first time around I eat it like a bowl of stew garnished with lots of fresh basil and a little shaved parmesan cheese. I have also served this next to sauteed chicken, over pappardelle noodles, used it as an omelette stuffing, frittata stuffing, or my favorite as a pizza sauce topped with mozzarella and goat cheese.”
2hrs 30mins

Ingredients Nutrition


  1. Dice the eggplant in 1 inch pieces, sprinkle with salt and set aside in a colander lined with paper towel to let the eggplant sweat out its bitterness.
  2. Dice zucchini in 1 inch pieces.
  3. Using a garlic press, squeeze the cloves of an entire bulb of garlic into a small bowl.
  4. Using fresh paper towel blot the eggplant dry.
  5. Add two tablespoons of oil to a large stock pot.
  6. Add half of the eggplant to the stock pot.
  7. Add half of the zucchini to the stock pot.
  8. Add one can of tomatoes to the stock pot.
  9. Sprinkle half of the garlic over the tomatoes.
  10. Sprinkle this layer with a large pinch of salt pepper.
  11. Layer the other half of the ingredients in the same order topping the tomatoes with another large pinch of salt and pepper.
  12. Simmer on low heat for two hours giving the stew a good stir after the first hour.
  13. Serve with freshly chopped parsley or basil for garnish.

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