This classic French vegetable stew is Crohn’s-friendly and Roadmap to Health compliant. Eggplant, zucchini, peppers, onions, and tomatoes are slowly baked with olive oil, garlic, and fresh herbs for a nourishing, anti-inflammatory dish.

Serves: 4
Prep Time: 30 minutes
Cook Time: 45 minutes

Ingredients

  • 1 eggplant, cut into ½-inch pieces
  • 8 tbsp extra-virgin olive oil, plus more as needed
  • 2 zucchini, cut into ½-inch pieces
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
  • 2 cups fresh mushrooms, sliced
  • 4 garlic cloves, chopped
  • 1 pound tomatoes, cut into ½-inch pieces
  • Pinch red pepper flakes
  • 4 tbsp chopped fresh parsley
  • 1 tbsp white wine vinegar
  • 2 tbsp chopped fresh thyme leaves
  • 2 tbsp chopped fresh basil leaves
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350°F.
  2. Heat 3 tbsp olive oil in a skillet over medium heat. Add eggplant and cook 10–15 minutes, until tender. Transfer to casserole dish.
  3. Add 1 tbsp olive oil and zucchini to the casserole dish.
  4. Add 1 tbsp olive oil to the skillet. Sauté mushrooms, onion, and pepper for 5 minutes until softened. Stir in garlic and cook until very tender. Add mixture to casserole dish.
  5. Stir in tomatoes and red pepper flakes.
  6. Bake uncovered for about 45 minutes, until vegetables are tender.
  7. Before serving, stir in fresh parsley, thyme, basil, vinegar, salt, and pepper.

Notes