Cuisinart original

Make this summer stew when vegetables are abundant in the garden.


Makes 6 cups


  • 2 zucchini, about 1 pound
  • 1 eggplant, about 1 pound
  • 1 onion, trimmed and halved
  • 2 tablespoons olive oil
  • 1 garlic clove, smashed and peeled
  • 2  tablespoons tomato paste
  • 1.5lb plum tomatoes
  • 1¼ teaspoons  kosher  salt
  • ¼ teaspoon  freshly  ground black pepper
  • ½ teaspoon  dried  oregano
  • 1 sprig fresh thyme
  • 10 fresh basil leaves, thinly sliced

Nutritional information

Nutritional information per serving (1 cup):

Calories 176 (41% from fat) • carb. 14g • pro. 3g • fat 5g sat. fat 1g • chol. 0mg • sod. 473mg • calc. 36mg • fiber 6g


  1. Insert the dicing grid and blade. Dice zucchini, eggplant and onion. Use cleaning tool to clean grid. Reserve in bowl.
  2. Put the olive oil and garlic clove in a large saucepan set over medium-high heat. Once the oil is hot, add the reserved diced vegetables. Stir to coat and allow to cook until slightly browned and tender about 5 to 6 minutes.
  3. While the zucchini, eggplant and onion are cooking, dice plum tomatoes. Reserve in bowl.
  4. Add tomato paste to the pan with the cooking vegetables; stir and cook 1 to 2 minutes.
  5. Add plum tomatoes, salt, pepper, oregano and thyme sprig; stir. Cover and reduce heat to medium and cook until tender, about 10 minutes. Remove lid and cook until liquid is reduced and slightly thickened, about 5 minutes. Remove from heat and stir in fresh basil. Taste and adjust seasoning as desired. Serve hot.