Red vegetable stew

    • Preparation time: 15 mins
    • Cooking time: 60 mins
    • Serves: 4


    • ½ cup extra virgin olive oil
    • 2 red onions
    • 4 cloves garlic, coarsely chopped
    • 2 large fresh tomatoes (approx. 500 g), grated
    • 1 cup passata
    • 1½ tsp salt
    • Freshly ground black pepper, to taste
    • 500 g eggplant, unpeeled, chopped into large chunks
    • 2 zucchini, cut into large chunks
    • 2 potatoes, peeled, cut into small chunks
    • 1 medium red capsicum, cut into chunks


    1. Heat the oil in a large pot and sauté the onions for about 10 minutes until soft. Add the garlic and cook for another minute.
    2. Mix in the tomato products, salt and pepper and bring to the boil.
    3. Add the remaining vegetables and stir until well combined. Cover with lid and simmer for about 45 minutes until the stew is very soft. Add ½ cup of boiling water, if required, to prevent stew catching on the bottom of the pot. (Alternatively, cook for 1 minute at high pressure using a pressure cooker).
    4. Serve stew hot or cold with crusty bread. (Note: Leftovers can be refrigerated but stew is unsuitable for freezing.)

    Nutrition Information

    Energy 2049 kJ (490 cal). Fat 31 g. Protein 10 g. Saturated fat 5 g. Carbohydrate 36 g. Fibre 13 g. Cholesterol 0 mg. Calcium 100 mg. Iron 2.8 mg. Sodium 1060 mg.