Loading
Advanced Search

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.
Similar Recipes
Vegetable Beef Stew with Barley
Vegetable Beef Stew with Barley
bay leaves
potatoes peeled and cubed
onion
stew meat
celery
Vegetable Beef Stew
Vegetable Beef Stew
flour
Italian salad dressing
salt
beef stew meat
diced tomatoes
Fall Vegetable Stew
Fall Vegetable Stew
molasses
carrot
potatoes
eggplant
red wine
More Similar Recipes
Loading
Advanced Search

VEGETABLE STEW Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
E-mail: 
Sign Up
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com