Meatless Recipes
Farmer's Garden Stew
Yield: 4 servings
Ingredients
- 1 medium onion
- 2 to 3 cloves garlic (1 to 2 teaspoons, minced)
- 1 teaspoon salt
- 4 tablespoons olive oil
- 1 medium eggplant
- 2 small zucchini (about 6 inches long), or substitute yellow squash
- 3 medium tomatoes
- 1 bell pepper, any color
- 1/2 teaspoon thyme
- 1 teaspoon black pepper
Instructions
- Chop onion, mince garlic and combine them with salt and olive oil in a heavy, wide pan. Set the pan over high heat. Stir onions occasionally as you prepare vegetables.
- Trim the eggplant. Peel it only if you want; it isn't necessary. Cut into 1 inch cubes and add it to the pan as you do, stirring.
- Trim zucchini and cut into 1 inch cubes. Add it to the pan as you prepare it.
- Peel and core tomatoes. Chop them and add to the pan.
- Core the bell pepper, dice it and add it to the pan.
- Add thyme and black pepper.
- Reduce heat to medium-low. Stirring occasionally, cook the mixture, uncovered, about 30 minutes or until vegetables are tender.