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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I don't like stew with a bunch of peppers and tomatoes (or rather, my stomach does not!). But this stew has a lot of interesting textures, even if you leave out the red pepper! It's from the Moosewood Restaurant Low-Fat Favorites . I also don't like eggplant very much, but it tasted very good in this. It will surprise you. Don't leave out the fennel bulb! Ingredients:
2 garlic cloves, minced |
2 medium onions, chopped |
1/4 teaspoon salt |
2 teaspoons olive oil |
1 small eggplant |
3 small potatoes |
1 fresh fennel bulb, thinly slice the bulb part only |
1 medium zucchini |
3 fresh tomatoes |
1 red pepper (if you really want it) |
1/4 cup chopped fresh basil or 1 1/2 tablespoons dried basil |
salt and pepper |
Directions:
1. Sweat the garlic, onion and salt in the oil for 5-7 minutes on a low heat in a covered pan. Stir frequently.
2. While that is sweating, chop up the vegetables. First add the eggplant, then potatoes, fennel, pepper, zuchinni, and tomatoes.
3. Sprinkle in the dried basil now, but save the fresh to add at the end if using that.
4. Increase heat and simmer for 40 minutes until vegetables are tender.
5. Add salt and pepper to taste.
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