Stewed vegetables

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  • Sweet peppers, yellow or red: 450 g
  • eggplant, without being peeled: 450 g
  • Extra virgin olive: 4 Tablespoons
  • Small onions, cut in half: 225 g
  • Small tomatoes, cut in half: 225 g
  • Dry white wine: 250 ml
  • Sea salt and black pepper, ground at the time: The taste


Remove seeds and membranes in the interior of the peppers. Cut them into cubes, all the same size, as well as the eggplant, also of the same size. Put the cubes in a colander and sprinkle with salt. Cover with a plate. Place a weight on top, such as, for example, a can of tomatoes, and let it drain for a large bowl for about 1 hour.

Pass the cubes for cold water and pat dry. Heat the olive oil in a large pot and saute then the onions until translucent. Add the eggplant, peppers, and tomatoes. Pour the wine and season. Cover the pan and let it cook on a low heat for approximately 1 hour, stirring often. Serve hot or cold.

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