Recipes - print - VEGETABLE STEW


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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.
-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