Perfect stew for a cold night!

Serves 4

1 onion

3 cloves garlic

1 small eggplant

1 small zucchini

2 red bell peppers

1 stick celery

4 potatoes

3 tablespoons olive oil

1 can chopped tomatoes

½ cup strong vegetable stock

1 bay leaf

salt (if needed) and ground black pepper

½ cup pitted Kalamata olives

½ cup feta cheese, crumbled

handful of fresh basil

  1. Peel and slice the onions.
  2. Slice all the other vegetables as well.
  3. Peel and cube the potatoes.
  4. In a large non-stick pan, sauté all the vegetables in olive oil for a few minutes.
  5. Add the chopped tomatoes, vegetable stock, and bay leaf.
  6. Stir the stew, then cover and let it simmer on medium heat for around 25 minutes or until the vegetables are tender.
  7. If the stew becomes too thick or dries out, add more stock.
  8. Season the stew with herbs, black pepper, and salt (if desired).
  9. Add the olives, crumbled feta and the basil.
  10. Serve the stew on its own or with crusty bread.

TIP:

Photography by Food+styling by Sanna Kekalainen | Photography by Reetta Pasanen

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