Mediterranean Vegetable Stew

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Eggplant

1 medium, diced

Zucchini

1 medium, diced

Red bell pepper

1, diced

Canned chickpeas

1 can (15 oz), drained and rinsed

Canned tomatoes

1 can (14 oz), diced

Vegetable broth

4 cups

Dried basil

1 teaspoon

Dried oregano

1 teaspoon

Salt

to taste

Black pepper

to taste

Fresh parsley

1/4 cup, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic, cooking until the onion is soft and translucent, about 5 minutes.
3. Stir in the diced eggplant, zucchini, and red bell pepper. Cook for an additional 10 minutes, stirring occasionally to prevent sticking.
4. Add the canned diced tomatoes, vegetable broth, drained chickpeas, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low and let it simmer uncovered for 25 minutes, allowing the flavors to meld and the vegetables to become tender.
6. Taste the stew and adjust seasoning as needed.
7. Serve hot, garnished with freshly chopped parsley.