 | | 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 occasionally.
- Taste to correct seasoning of salt and pepper.
- Serve hot with optional toppings.
|
|
|
Prep Time: 30 minutes
Cook Time: 45 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, 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 |
| - | | 3 tablespoons molasses |
| - | | OPTIONAL TOPPINGS: |
| - | | sour cream or yogurt |
| - | | parsley - minced |
| - | | parmesan cheese - shredded |
| |
| |
