Recipe courtesy of Molyvos

Zucchini, String Bean and Eggplant Stew

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  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
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1/4 cup olive oil

2 medium onions julienned

4 garlic cloves

1 bunch scallions sliced

1 pound green beans

3 medium diced zucchini

3 medium eggplant diced medium

2 large tomatoes diced medium

2 large tomatoes grated on box grater

1 can crushed tomatoes with juice

2 ounces extra virgin olive oil

1/2 cup parsley chopped


  1. In a medium-size heavy gauge pot, heat olive oil add onion, cook until soft, 4 to 5 minutes. Add scallions and a pinch of salt. Add garlic, cook 3 more minutes. Add grated tomatoes, cook 4 to 5 minutes. Add canned crushed tomatoes, cook 3 to 4 minutes. Fold in string beans, cook 5 to 8 minutes until slightly tender. Add zucchini, cook 3 minutes. Add eggplant and season with salt and pepper. Cook until all vegetables are tender. Adjust seasoning, salt and pepper; fold in parsley and drizzle extra virgin olive oil.