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  Italian Recipes: Tomato and Eggplant Stew
by Beth Scott

     If you've read my last Italian recipe, then you already know the essential ingredients and tools for cooking Italian food successfully. 

    And hopefully by now you’ve also tried out the Italian recipe for a meal appetizer, with great success.

    Here is yet another Italian recipe for you to surprise your family and friends with.

    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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