This rustic, herby stew is made with big cuts of fresh vegetables like zucchini, eggplant, and tomato. Think of it as the Greek version of ratatouille! It can be served with crusty bread or pasta, like this recipe.

Prep + Cook Time: 50-60 minutes

Cook Time: N/A

Servings: 4-6

Ingredients

• 2 medium zucchinis, chopped
• 1 large eggplant, chopped
• 2 medium potatoes, chopped
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 medium ripe tomatoes, chopped (or 1 can of crushed tomatoes)
• ½ cup extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• ½ teaspoon sugar (optional, to balance the tomatoes’ acidity)
• 2 cups short pasta (like penne, orzo, or fusilli)
• 4 cups water or vegetable broth
• Fresh parsley or basil for garnish
• Grated Kefalotyri or Parmesan cheese (optional, for serving)

Preparation

1. Prepare the vegetables: Heat half of the olive oil in a large, deep skillet or pot over medium heat. Add the onions and garlic and sauté until softened and fragrant, about 5 minutes.
2. Add the vegetables: Add the chopped zucchini, eggplant, potatoes, and bell peppers to the skillet. Stir to combine and cook for 10-15 minutes until the vegetables begin to soften and slightly brown.
3. Add tomatoes and seasoning: Stir in the chopped tomatoes (or crushed tomatoes), oregano, thyme, salt, pepper, and sugar if using. Add the remaining olive oil and water or vegetable broth. Bring to a simmer.
4. Simmer the tourlou: Lower the heat, cover, and let the vegetables simmer for about 30-40 minutes, stirring occasionally, until all the vegetables are tender and the sauce has thickened. You can add more water if needed.
5. Cook the pasta: In a separate pot, cook the pasta according to package instructions in salted water until al dente. Drain and set aside.
6. Combine pasta with tourlou: Once the vegetables are tender and the sauce is rich, stir the cooked pasta into the tourlou. Allow the flavors to meld for a few more minutes over low heat.
7. Garnish and serve: Serve the tourlou with pasta hot, garnished with fresh parsley or basil. For extra flavor, sprinkle grated Kefalotyri or Parmesan cheese on top.
8. Optional additions: You can also add capers, olives, or feta cheese to the dish for extra Mediterranean flair. For a more robust flavor, sauté the vegetables in batches for a deeper caramelization before simmering.