Vegetable Stew
From chihuahua 16 years ago
- 40 minutes to make
- Serves 6
This dish can be served right away. However, flavors tend to taste better the following day. Good hot, cold or reheated. Easy and colorful.
Ingredients
- 4 T olive oil shopping list
- 1 Medium-Size eggplant, cut into thin slices and then small pieces shopping list
- 2 Large onions, chopped shopping list
- 4 cloves garlic, finely chopped shopping list
- 1 green pepper, seeded and chopped shopping list
- 1 red pepper, seeded and chopped shopping list
- 2 zucchini, cut into thin rounds shopping list
- 3 medium-size tomatoes, cut into small pieces shopping list
- 1/2 C chopped fresh basil leaves shopping list
- salt and pepper shopping list
How to make it
- Heat Olive Oil in a large skillet.
- Saute Eggplant for 5 minutes until lightly browned, turning often with a wooden spoon.
- Add Onions, Garlic and Peppers.
- Saute for 5 more minutes.
- Add Zucchini, Tomatoes and half of the Basil Leaves.
- Cover and simmer over low heat for 20 minutes.
- Remove the lid and continue cooking until almost all the liquid has evaporated, stirring occasionally.
- Season with salt and pepper.
- Chill overnight.
- Garnish with remaining fresh Basil.
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