Provençal Vegetable Stew

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

A slow-simmered stew of eggplant, tomatoes, and herbs, reflecting the sun-drenched flavors of Provence, France. This french-inspired vegetarian ready in about 50 minutes pairs eggplant, zucchini, tomatoes 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 35 min Serves 4 French cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a heavy pot over medium heat. Add 1/2 cup diced red onion and cook for 5 minutes until translucent, stirring occasionally.
  2. Step 2: Add 1 medium diced eggplant and 1 medium diced zucchini to the pot, stirring to coat in oil. Cook for 7 minutes until vegetables begin to soften and brown slightly on edges.
  3. Step 3: Stir in 2 cups diced tomatoes, 1 tbsp chopped fresh thyme, 1 tsp chopped fresh oregano, and 1 cup vegetable broth. Bring to a gentle simmer.
  4. Step 4: Cover and reduce heat to low. Simmer for 25 minutes until vegetables are tender and flavors meld, stirring once halfway through cooking.

Frequently asked questions

How long does Provençal Vegetable Stew take to make?

Total time is about 50 minutes (15 min prep + 35 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 Provençal Vegetable Stew?

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 eggplant from drying out.

Can I substitute ingredients in Provençal Vegetable Stew?

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 Provençal Vegetable Stew 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.

What goes well with Provençal Vegetable Stew?

French vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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