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  Main Course & One Pot Meals - Vegetarian

July 2009
Vegetable Stew
Sunita Pant Bansal


In a large skillet, heat olive oil. Saute onion and pepper until soft. Add garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is soft but not mushy. Add tomatoes and spices. Simmer for about 10 minutes. Sprinkle coriander before serving. Serve hot with boiled rice.

Calories: About 100+150 cals per serving.


  • 5 ml olive oil
  • 1 tbsp chopped onion
  • 25g green pepper, diced
  • 25g carrots, sliced
  • 25g cabbage, shredded
  • 1 garlic clove, crushed
  • 25 g sliced mushrooms
  • 25g brinjal, unpeeled, cut in 1- to 2-inch cubes
  • 1 medium tomato, diced
  • 1 small bay leaf
  • Salt, pepper and basil to taste
  • Coarsely chopped coriander, to garnish
  • 40 g rice, boiled
Sunita's recipes have been prepared by Executive Chef Bhuban Mohan Mridha and Chef dePartie Shaik Kalamuddin Apollo Health City, Hyderabad

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