Tomato Cauliflower Stew
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
Italian Stew made with cauliflower, eggplant, and tomatoes
  • 9 cups of fresh chopped tomatoes (organic preferred)
  • 12-13 cups of eggplant, peeled and cubed-about 3 pounds
  • 4 cups of chopped onion, small dice
  • 1½ cups of green pepper, medium dice
  • 1 cup banana peppers (or increase above amount of green/red peppers)
  • ½ head of cauliflower, cut into florets, about 2 pounds or 7 cups
  • 1 tbsp dried thyme, or 3 tbsp fresh thyme
  • 2 tbsp garlic, minced
  • 3 tbsp dried oregano
  • 2-3 tsp salt, begin with 1½ tsp and gradually increase
  • freshly ground pepper to taste
  • Fresh parsley to garnish
  1. Place all ingredients into a stock pot, starting with only 1½ tsp of salt
  2. Put stew on medium heat, and cook until tomatoes begin to cook down, and mixture begins to bubble. Reduce heat to low and let simmer until veggies have softened and thickened, about 40 minutes.
  3. Season to taste, adding more salt and pepper if desired, garnish with fresh parsely. Serve on its own, with some brown rice, or season some rice with curry powder and turmeric for an indian flavor. Alternatively, you can add water or stock to thin this and create a soup.
Packed with Vitamin C 138%, 9% iron, 7% calcium, 1, 023 mg of potassium, based on 10 servings
Nutrition Information
Serving size: 1/10 Calories: 124 Fat: <1 g Carbohydrates: 28.3 g Fiber: 8.6 g Protein: 5.3 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at