Summer Vegetable Stew

Mark Boughton/styling: Teresa Blackburn
  • Yield: 8 servings


2teaspoons olive oil
2medium onions, chopped
3medium Japanese eggplants, cut into 1/4-inch slices
1medium green bell pepper, seeded and diced
5-- garlic cloves, minced
1-- (12-ounce) jar water-packed roasted red peppers, undrained
2small zucchini, sliced
2cups chopped fresh basil
1-- (15-ounce) can cannellini or navy beans, undrained
1/2teaspoon salt
1/4teaspoon black pepper


  1. Heat oil in a large skillet or pot. Add onions. Cook over medium-high heat, stirring often, for about 5 minutes, or until onions are lightly browned. Add a small amount of water if onions begin to stick. Add eggplant, green pepper, and garlic. Cover and cook, stirring occasionally, for about 5 minutes, or until eggplant begins to soften.
  2. Coarsely chop the red peppers and add them, and their liquid, to the skillet. Add zucchini and basil. Cover and cook over medium heat, stirring occasionally, for about 3 minutes, or until vegetables are tender. Stir in beans and their liquid, salt, and black pepper. Cover and cook for about 3 more minutes, or until zucchini is just tender.

Recipe reprinted with perission from Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.

Nutritional Info *per serving

  • Calories 148
  • Fat 1.9g
  • Saturated Fat 0.3g
  • Cholesterol 0mg
  • Sodium 291mg
  • Carbohydrate 30.5g
  • Fiber 9.5g
  • Sugars 10.1g
  • Protein 5.6g