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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Savory Vegetable stew to serve over creamy polenta or cous cous. From the Moosewood cookbook. Ingredients:
1 medium onion, chopped |
2 medium bell peppers, cubed |
2 small yellow squash, cubed |
1 small eggplant, cubed |
4 garlic cloves, crushed |
2 medium tomatoes, cubed |
1 teaspoon cumin |
1 teaspoon ground coriander |
1 teaspoon chili powder |
3 tablespoons burgundy wine |
1/2 cup tomato juice |
2 tablespoons tomato paste |
2 teaspoons salt |
black pepper |
1/4 cup olive oil |
fresh parsley, chopped |
Directions:
1. Heat olive oil in large, heavy pot.
2. Add garlic, spices, and onion, and salt lightly.
3. Saute' over medium heat until onion egins to turn transparent.
4. Add eggplant, wine, and tomato juice.
5. Stir to mix well, then cover and simmer 10 - 15 minutes over low heat.
6. Add squash and peppers.
7. Cover and simmer 10 minutes.
8. Add salt and pepper, tomatoes, and tomato paste.
9. Mix well and stew until tender to taste.
10. Just before serving, mix in fresh parsley.
11. Serve over polenta or cous cous, topped with cheese if you like, and hot sauce.
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