Crimean-Inspired Vegetable Stew with Eggplant and Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty vegetable stew featuring eggplant, bell peppers, and tomatoes, seasoned with Crimean-style herbs for a comforting vegetarian meal. This mediterranean-inspired vegetarian (vegetarian, mediterranean) ready in about 60 minutes pairs large red bell pepper, chopped, large yellow bell pepper, chopped, medium onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 4 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and 3 minced garlic cloves, sautéing for 4-5 minutes until the onion is translucent and fragrant.
  2. Step 2: Add 1 large diced eggplant (1-inch cubes) and 2 large chopped bell peppers (red and yellow) to the pot. Cook for 7-8 minutes, stirring occasionally, until the vegetables start to soften.
  3. Step 3: Stir in 14 oz canned diced tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Pour in 1 cup water and bring the mixture to a simmer.
  4. Step 4: Cover the pot, reduce heat to low, and let the stew cook gently for 25-30 minutes until the vegetables are tender and the sauce thickens.
  5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh parsley for brightness. Serve hot with crusty bread or over rice.

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Frequently asked questions

How long does Crimean-Inspired Vegetable Stew with Eggplant and Bell Peppers take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crimean-Inspired Vegetable Stew with Eggplant and Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium onion, chopped from drying out.

Can I substitute ingredients in Crimean-Inspired Vegetable Stew with Eggplant and Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crimean-Inspired Vegetable Stew with Eggplant and Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crimean-Inspired Vegetable Stew with Eggplant and Bell Peppers vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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