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Hearty Vegetable Stew

This hearty vegetable stew is made with an assortment of mixed vegetables and nicely flavored with tomato paste, cumin, and paprika.
Course Side Dish
Cuisine Mediterranean
Keyword stew, vegetables
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 145kcal
Author Vered DeLeeuw


  • 1 (6 oz) can tomato paste
  • 1 1/2 cups water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Diamond Crystal kosher salt (not table salt)
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 large eggplant, unpeeled, cubed into 1-inch cubes
  • 6 medium zucchinis, unpeeled, cubed into 1-inch cubes
  • 1 tablespoon minced garlic
  • 2 large bell peppers, chopped


  • In a large bowl, whisk together the tomato paste, water, lemon juice, kosher salt, black pepper, cumin and paprika. Set aside.
  • Heat the olive oil in a large, heavy saucepan over medium-high heat. Add the onion and cook 3-4 minutes, until translucent.
  • Add the eggplant, zucchinis and garlic. Cook, stirring, until golden, about 5 minutes.
  • Add the bell peppers and the tomato mixture. Gently mix with a wooden spoon to blend everything together. Bring to a boil.
  • Reduce heat to medium-low. Cook, covered, 30 minutes, stirring gently every 10 minutes, until vegetables are tender.
  • Remove from heat, stir one more time, and allow to slightly cool before serving, about 10 minutes. 


Calories: 145kcal | Carbohydrates: 24g | Protein: 5g | Fat: 5g | Sodium: 436mg | Fiber: 7g | Sugar: 8g