Vegetable stew is the kind of dish that rescues a fridge full of odds and ends and turns them into something that actually feels like a meal. Zucchini, eggplant, potato, and bell pepper each bring their own texture and hold up well to simmering, while the tomato base ties everything together into one rich sauce.

The trick is not to overcook the vegetables, and to add them to the pot in stages, starting with the ones that need the longest cooking time. Potato and eggplant need a bit more time, while zucchini breaks down fast and is best added later — otherwise it turns to mush long before the rest of the vegetables are done.

Salting the eggplant and letting it sit for about fifteen minutes is a classic step that draws out excess bitterness and cuts down on how much oil it soaks up during cooking. Either fresh or canned tomatoes work here — canned is especially useful in winter, when fresh tomatoes tend to taste watery and underripe.

This stew works well on its own as a light, meat-free meal, or alongside meat or fish as a side. It tends to taste even better the next day, so it’s worth making a bigger batch — the flavors have time to settle and the vegetables soak up even more of the tomato sauce.