🍽️Stew

Abola Bola Vegetable Stew

Name: Abola Bola Vegetable Stew
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Stew
Ingredients: 2 potatoes, peeled and finely chopped; 2 small carrots, chopped; 1 bell pepper, chopped; 2 medium onions (or 1 large), finely chopped; 4 medium tomatoes, chopped; 2 eggplants, sliced; 2 medium zucchinis, sliced; Salt, to taste; Freshly ground black pepper, to taste; A small pinch of cinnamon; Thyme (optional); Corn (optional)

"A vibrant, nutrient-dense celebration of the harvest that transforms humble garden vegetables into a silky, aromatic masterpiece with a surprising hint of warm spice."

Prep:20 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

2 potatoes, peeled and finely chopped
2 small carrots, chopped
1 bell pepper, chopped
2 medium onions (or 1 large), finely chopped
4 medium tomatoes, chopped
2 eggplants, sliced
2 medium zucchinis, sliced
Salt, to taste
Freshly ground black pepper, to taste
A small pinch of cinnamon
Thyme (optional)
Corn (optional)

🌱 Vegan🌱 Gluten-Free🌱 Dairy-Free🌱 Plant-Based🌱 Low-Fat🌱 Whole30⚡ Medium

❤️Health96%

😋Taste88%

🥳Joy92%

👨‍🍳Difficulty35/100

📜 The Story

This dish is a refined variation of traditional Mediterranean and Levantine 'briami' or 'turli' stews, where the slow-cooking of seasonal harvests is a central culinary pillar. Its name and method reflect the communal 'village-style' cooking where vegetables are layered to steam in their own natural essences rather than being fried in heavy fats.

🧬 Flavor DNA

🍋Sour

4/10

🧂Salty

4/10

🌶️Spicy

2/10

🍯Sweet

6/10

🍄umami

6/10

☕Bitter

2/10

✨ Sensory Profile

"A visual mosaic of vibrant greens and deep purples, this stew offers a silky, melt-in-the-mouth texture contrasted by the subtle structure of tender carrots. The aroma is comforting and earthy, characterized by the bright acidity of cooked tomatoes and the unexpected, warming hug of ground cinnamon."

Chef's Mastery

💡

The Secret

To achieve the best texture, avoid adding any water to the pot; the vegetables contain enough moisture to create a rich, concentrated sauce if kept strictly on low heat with the lid sealed.

⚠️

Avoid This

Over-stirring the pot during the final 20 minutes can break down the delicate zucchini and eggplant, resulting in a purée rather than a structured stew.

❄️

Storage

Store in an airtight glass container for up to 4 days; like many stews, the flavors intensify and the cinnamon notes mellow into the vegetables overnight.

Instructions

Finely chop the onions and place them in a medium pot over low heat. Gently sauté without browning until soft and translucent.

Add the chopped potatoes to the pot. Stir lightly, cover with a lid, and allow them to cook gently for several minutes so they begin to soften.

Add the chopped carrots and bell pepper. Stir carefully to combine, then cover and continue cooking over low heat.

Slice the zucchini and eggplant evenly and add them to the pot. Cover and let the vegetables cook together for about 5 minutes.

Stir in the chopped tomatoes, salt, black pepper, cinnamon, and thyme if using. Mix gently so the vegetables keep their shape.

Cover the pot and cook on low heat for 15–20 minutes, stirring occasionally to prevent sticking, until all vegetables are tender and have released their natural juices.

Once the stew is soft, aromatic, and well combined, remove from heat and serve warm.