Jul 14 2026
Restaurants›Motherland Kitchen›Eggplant & Zucchini Stew Recipe

Eggplant & Zucchini Stew Recipe

Inspired by Motherland Kitchen
Time50m
Serves4

Eggplant, zucchini, leeks, onions, tomatoes, herbs & spices, olive oil.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Vegetables

Herbs & Spices

Others

Method

Preparation

  1. 1

    Prepare the Vegetables

    Wash and dice the eggplant, zucchini, leeks, onion, and tomatoes into bite-sized pieces. Mince the garlic.

Cooking

  1. 2

    Sauté the Base

    In a large pot, heat the olive oil over medium heat. Add the chopped onion and leeks, sautéing until they become translucent, about 5 minutes.

  2. 3

    Add Garlic and Spices

    Stir in the minced garlic, oregano, salt, and black pepper. Cook for an additional 2 minutes until fragrant.

  3. 4

    Incorporate Vegetables

    Add the diced eggplant and zucchini to the pot. Stir well and cook for about 5-7 minutes until they start to soften.

  4. 5

    Add Tomatoes and Simmer

    Stir in the diced tomatoes and fresh basil. Bring the mixture to a simmer and reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally.

  5. 6

    Check and Serve

    Taste the stew and adjust the seasoning if necessary. Serve hot, garnished with additional fresh basil if desired.

More from Motherland Kitchen