Fall Vegetable Stew Prep Time: 30 minutes Cook Time: 45 minutes Servings: 6 Serving Size: cup Ingredients - 2 tablespoons olive oil - 1 tablespoon margarine - 3 cups onion - chopped - 3 garlic cloves - minced - 3 potatoes - small, unpeeled, sliced 1/4 - 3 carrot - medium or large, sliced 1/4 - 4 ounces mushroom - sliced - salt and pepper - to taste - 2 celery stalks - cut into chunky pieces - 1 red peppers - seeded, chopped - 1 zucchini - medium, sliced into 1/8 - 1/4 cup red wine (optional) - 1/2 cup chicken stock or vegetable stock - 3 tablespoons tomato paste Italian herb - 1/2 tablespoon Herbs de Provence - 1 eggplant - peeled and cubed	1

	- 3 tablespoons molasses - OPTIONAL TOPPINGS: - sour cream or yogurt - parsley - minced - parmesan cheese - shredded    A rich, hearty, colorful vegetable stew recipe. Great when served with crusty bread. This stew recipe is a perfect way to enjoy your fall harvest of vegetables. For information on preparing your fall vegetables, see All About Vegetables in our Kitchen Tips and Advice.   Directions Heat oil and margarine in dutch oven. Add the onion, garlic, potatoes, carrots, mushrooms, salt and pepper. Cover and cook over medium heat (stirring often) until potatoes and carrots are are tender. Add small amounts of chicken stock, as needed to prevent vegetables from sticking on bottom; cook approximately 20 minutes. Add celery, red pepper, zucchini, red wine (optional), the remaining chicken stock and herb de provence seasoning. Continue to cook, covered, over medium heat; stirring occasionally. Cook until all the vegetables are crisp tender; approximately 10 minutes. Stir in the cubed eggplant. Add molasses, stir gently to combine. Cover and simmer 15 more minutes; stir	2

	occasionally. Taste to correct seasoning of salt and pepper. Serve hot with optional toppings.	3