Vegetable Stew with Zucchini in a Cauldron on the Stove
A bright and delicious lean side dish - perfect for the festive table! Vegetable stew with zucchini in a cauldron can be made from any vegetables, with any spices and herbs. The taste will always be unique. Mix and match colors to make the dish even more vibrant!
Updated : 13 November, 2025
Easy
About 30 min.
Ingredients
1 kilograms
Tomato
400 grams
Eggplant
300 grams
Cukinija
60 milliliters
Vegetable oil
2
Bell pepper
1
Onion
2
Garlic
5 grams
Herb mix
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 vegetables and spices to your liking. If your herb mix already contains salt, season carefully to avoid oversalting.
Step 2
Wash the zucchini and cut them into slices. You can use regular light-green zucchini instead of courgettes. Yellow zucchini or pattypan squash also work great and add color to the dish.
Step 3
Wash and dry the eggplants. If they are long and thin, slice them into rounds; if large, cut into cubes. If the eggplants are bitter, sprinkle them with salt and leave for 20-30 minutes, then rinse and pat dry. Note that not all varieties are bitter.
Step 4
Clean the bell peppers from seeds and stems, then cut them into medium strips. Use peppers of different colors to make the dish both tasty and beautiful.
Step 5
Peel the tomatoes and cut them into cubes or wedges. You can remove the seeds if desired. I leave them in - they add texture and volume.
Step 6
Peel and finely dice the onion. Mince the garlic.
Step 7
Heat 1 tbsp vegetable oil in a cauldron (or a heavy pot) over high heat. Add the zucchini and fry, stirring, for 2-3 minutes. Remove them to a plate.
Step 8
If necessary, add a little more oil to the cauldron and fry the bell peppers for about 2 minutes. Remove them as well.
Step 9
Add another 1 tbsp of oil and fry the eggplants until lightly golden. Remove them to a plate too.
Step 10
Pour the remaining oil into the cauldron. Add the onion and garlic, and sauté over slightly above medium heat until the onion becomes translucent.
Step 11
Add the tomatoes, Provençal herbs, salt, and pepper. Simmer the sauce over medium heat for 10-15 minutes, until the onion and garlic soften and blend with the tomatoes to form a flavorful sauce.
Step 12
Add the previously fried vegetables to the sauce and gently stir. Simmer over low heat for 10-15 minutes, or longer if needed, until the vegetables are tender but still hold their shape - the eggplants usually take the longest.
Step 13
Serve the hot vegetable stew on plates and sprinkle with fresh herbs. Enjoy your meal!
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