Spanish · Lunch
Cordoban Summer Vegetable Stew
Cordoban Andalusian summer vegetable stew of aubergine, courgette, and capsicum slow-cooked with tomato, sweet pimenton, and garlic into a glossy ratatouille, served with country bread.
$
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
385Calories
12gProtein
16gFat
48gCarbs
12gSugar
10gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Cube eggplant and zucchini into 2cm pieces, dice capsicum and onion, smash garlic, grate tomato, chop parsley, and toast bread.
2
Sweat
Heat olive oil in a heavy pot over medium, add onion and capsicum with a pinch of salt, cook 6 minutes until softened. Add eggplant cubes and toss 4 minutes until lightly golden.
3
Bloom
Stir in smashed garlic, sweet pimenton, and cumin off heat for 15 seconds, return to medium, add zucchini, and toss 90 seconds to coat in spiced oil.
4
Build
Add grated tomato and salt, cover loosely, and simmer over medium-low 18-20 minutes until vegetables soften completely and oil pools at the edges.
5
Finish and plate
Remove from heat, stir in sherry vinegar for 30 seconds. Ladle into warm bowls, scatter pepper and parsley across the surface, and serve with toasted bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) eggplant
- 300g (10.6 oz) zucchini
- 200g (7.1 oz) red capsicum
- 600g (21.2 oz) ripe tomato
- 200g (7.1 oz) yellow onion
- 8 garlic cloves
- 60ml (1/4 cup) extra-virgin olive oil
- 2 tsp sweet pimenton
- 1 tsp ground cumin
- 20ml (4 tsp) sherry vinegar
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 2 slices country bread