Cataplana de Legumes (Vegetable Stew)
A flavorful vegetable stew cooked in a cataplana (or pot), packed with seasonal vegetables and herbs. If you do not have a cataplana, any pot with a tight fitting lid will work.
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion
- 3 cloves Garlic
- 1 medium Red Bell Pepper
- 1 medium Zucchini
- 1 medium Eggplant
- 1 14.5 ounce can Diced Tomatoes
- 1/2 cup Vegetable Broth
- 1 Bay Leaf
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 cup Fresh Parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a cataplana or large pot over medium heat. Add onion and garlic, and sauté until softened.
- 2Add red bell pepper, zucchini, and eggplant. Cook for 5-7 minutes, until slightly softened.
- 3Stir in diced tomatoes, vegetable broth, bay leaf, oregano, salt, and pepper. Bring to a simmer.
- 4Cover and cook for 20-25 minutes, or until the vegetables are tender.
- 5Remove bay leaf and stir in fresh parsley. Serve hot.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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