Vegetable Stew with Zucchini, Eggplant, and Cabbage
Juicy and aromatic, perfect for everyday meals - quick, simple, and budget-friendly! Vegetable stew with zucchini, eggplant, and cabbage makes a delicious, versatile side dish that’s available year-round. You can easily adjust it to the season and enjoy a new flavor each time. It’s very easy to cook - just chop and simmer!
Updated : 04 November, 2025
Easy
About 30 min.
Ingredients
400 grams
Eggplant
400 grams
Zucchini
300 grams
White cabbage
1
Bell pepper
1
Carrot
1
Tomato
3 tablespoon
Vegetable oil
1 tablespoon
Dry spices
2 grams
Sugar
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can substitute or add other vegetables to your liking - onion, potatoes, or pattypan squash, for example. I used unrefined sunflower oil, but any vegetable oil works.
Step 2
Wash the zucchini thoroughly, pat dry, and cut into halves or quarters depending on their size. The pieces should be large enough not to fall apart during cooking but still easy to eat. Choose young zucchini with tender skin. If using mature ones, peel the skin and remove the seeds.
Step 3
Slice the eggplants in the same way - into quarters depending on size. If they’re bitter, sprinkle them with salt and let sit for 10 minutes, then rinse and drain. Young eggplants and some varieties don’t need this step, as they’re naturally mild.
Step 4
Peel the carrots and slice them into half-moons.
Step 5
Remove the seeds from the bell peppers and cut them into small cubes.
Step 6
Finely shred the cabbage, avoiding the tough core area. It’s best to use young cabbage.
Step 7
Cut the tomatoes into medium-sized pieces. Choose firm but juicy tomatoes so they keep their shape while cooking. Overripe ones may turn mushy.
Step 8
Pour a bit of vegetable oil into a large pot or Dutch oven. Layer the vegetables in the following order: carrots, zucchini, cabbage, bell pepper, eggplant, and tomatoes. Sprinkle each layer lightly with salt, pepper, and vegetable seasoning. Add 1 cup (240 ml) of water. You can adjust the amount of water depending on whether you prefer a thicker or more liquid stew - remember that vegetables will also release their juices.
Step 9
Cover the pot and simmer over medium heat for 20 minutes.
Step 10
When the vegetables release plenty of juice, taste the mixture and add a bit of sugar, more salt, or pepper if needed. Stir gently. Continue cooking, covered, over low heat for another 20-25 minutes, until the vegetables are soft and fully cooked. Enjoy your meal!