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Italian Recipes: Tomato and Eggplant Stew
by Beth Scott
This is a favored vegetable dish in my family.
It's easy to make,
the ingredients are all low cost, and best of all it's delicious.
Tomato &
Eggplant Stew
Ingredients:
- 1/2 cup olive oil
- 1 large onion, diced
- 1 large garlic clove, cut in half
- 1 medium eggplant, cut into 1 inch chunks
- 1 large green bell pepper, cut in 1 inch pieces
- 3 medium zucchini, cut into 1 inch chunks
- 1/2 cup water
- 1 tablespoon celtic sea salt
- 2 teaspoons dried oregano
- 1/2 teaspoon honey
- 2 large tomatoes, sliced into wedges
1. In a
large saucepan over medium heat, in hot olive oil, cook the onions and
garlic until tender (about 10 minutes), stirring occasionally.
When they're done cooking discard the garlic.
2. Add the
eggplant and green pepper to the onions, keeping the heat on
medium. Cook for 5 minutes, stirring the mixture
frequently. After that time is up stir in the zucchini, water,
salt, oregano, and honey.
3. Then
turn the heat up to high and heat until the small amount of water is
boiling. Reduce the heat to medium-low; and cook for 30 minutes
or until the vegetables are tender.
4. Now you
stir the tomato wedges into the stew. You may serve this
vegetable stew hot or refridgerate it and eat it cold later (it's great
both ways).
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