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Provençal Vegetable Stew

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner French
Provençal Vegetable Stew
Ingredients
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 eggplant, cut into 1/2 inch cubes
  • 2 teaspoons dried parsley
  • salt to taste
  • 1 cup grated Parmesan cheese
  • 2 zucchini, sliced
  • 2 large tomatoes, chopped
  • 2 cups sliced fresh mushrooms
  • 1 large onion, sliced into rings
  • 1 green bell pepper, sliced
Instructions
1
Firstly, preheat your oven to the required temperature of 350 degrees Fahrenheit or 175 degrees Celsius.
2
Next, take a 1 ½-quart casserole dish and thoroughly coat its interior with 1 tablespoon of olive oil, ensuring the entire surface is well-covered.
3
Then, heat the remaining 1 tablespoon of olive oil in a medium-sized skillet over a moderate heat setting.
4
After that, cook and stir the minced garlic in the skillet until it becomes fragrant and golden brown.
5
Once the garlic is cooked, add sliced eggplant and chopped parsley to the skillet; cook and stir until the eggplant becomes tender and soft, taking around 10 minutes to achieve this.
6
Add a pinch of salt according to your taste preferences.
7
Then, spread the cooked eggplant mixture evenly across the bottom of the prepared casserole dish.
8
Following that, sprinkle a few tablespoons of Parmesan cheese over the eggplant layer.
9
Spread sliced zucchini in an even layer over the top of the casserole dish.
10
Lightly sprinkle a pinch of salt and add a little more cheese over the zucchini layer.
11
Continue this process by adding layers of tomatoes, mushrooms, onion, and bell pepper to the casserole dish.
12
After each layer addition, sprinkle a pinch of salt and cheese over the top to season.
13
Bake the casserole in the preheated oven until all the vegetables are tender, taking approximately 45 minutes to achieve this.