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VEGETABLE STEW Recipe

Ingredients
  • 1 red onion, thinly sliced
  • 1/3 cup water
  • 1/3 cup cooking wine, red or white
  • 1 eggplant, cut into cubes 1 inch thick (not peeled)
  • 1 green pepper, cut into strips
  • 1 Red pepper, cut into strips
  • 3 zucchini, cut inch half length wise, then cut into slices
  • 1 can whole tomatoes inch puree (16 ounce can)
  • 2 cloves garlic, minced fine
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/4 teaspoon pepper
  • juice of 1/2 lemon (optional)
  • salt to taste
Directions
In a large sauté pan or deep skillet: Sauté the onion in wine and water, until most of the liquid is evaporated. Add in eggplant and peppers and toss quickly. Add zucchini, and sauté for a few minutes longer. Add all other ingredients, and cover. Simmer on low heat about 30 minutes, until veggies are tender, but not mushy. Remove cover, and cook a bit more, until stew is thicker. Serve with crusty bread, or over rice.
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Cooking Tips & Advice
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Glossary Terms
A vegetable bird nest is made in the same manner as a noodle bird nest. Shredded vegetables, such as carrots, potatoes, and parsnips, are placed in the bottom of a bird nest basket.
A type of dried bean soup that provides an earthy and somewhat savory flavor through the use of cooked lentils.
A combination of the traditional Tomato Soup with an array of garden vegetables that offers a strong tomato and vegetable soup-like flavor.
Typically made with a wider variety of vegetables than traditional Chicken Vegetable Soup, this type of soup has a similar flavor but more vegetable flavored.
A milk-based soup referred to as a stew that is basically a broth with cooked oysters. Very light in texture, Oyster Stew typically contains butter, water, milk, and cooked oysters combined with seasonings.
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