 | | Directions | - Heat oil and margarine in dutch oven.
- Add onion, garlic, potatoes, eggplant, mushrooms, salt and pepper. Cover and cook over medium heat (stirring often) until potatoes are are tender.
- Add small amounts of chicken stock, as needed to prevent vegetables from sticking on bottom; approximately 20 minutes.
- Add celery, red pepper, carrots, red wine (optional), the remaining chicken stock and herb de provence seasoning.
- Continue to cook, covered, over medium heat, stirring occasionally, until all the vegetables are crisp tender; approximately 10 minutes.
- Add molasses, stir gently to combine.
- Cover and simmer 15 more minutes, stirring occasionally.
- Taste to correct seasoning of salt and pepper.
- Serve hot with optional toppings.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Container: dutch oven
Servings: 6
Serving Size: cup
|  | | Ingredients | | - | | 2 tablespoons olive oil |
| - | | 1 tablespoon margarine |
| - | | 3 cups onion chopped |
| - | | 3 garlic cloves, minced |
| - | | 3 potatoes small, red or russet, unpealed |
| - | | 1 eggplant diced, unpeeled, |
| - | | 4 ounces mushroom sliced |
| - | | 2 celery stalks |
| - | | 1 red peppers seeded, chopped |
| - | | 3 carrot medium or large, sliced or diced |
| - | | 1 zucchini medium, sliced into 1/8" circles, cut in half if large in diameter |
| - | | 1/4 cup chicken stock |
| - | | 3 tablespoons tomato paste Italian herb |
| - | | 1/2 tablespoon Herbs de Provence |
| - | | 3 tablespoons molasses |
| - | | salt and pepper to taste |
| - | | Optional Toppings: |
| - | | sour cream or yogurt |
| - | | parsley minced |
| - | | parmesan cheese shredded |
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