French style vegetable stew
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onions |
| 2 | Cloves garlic; minced | |
| 2 | smalls | Zucchini; thinly sliced |
| 1 | medium | Green pepper; cut into thin strips |
| ½ | cup | Olive or salad oil |
| 1 | medium | Eggplant; pared and cut into strips |
| 3 | tablespoons | Flour |
| 4 | mediums | Tomatoes; peeled, cut into eighths |
| ¼ | cup | Tomato ketchup |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Apple cider vinegar |
| ½ | teaspoon | Crushed oregano leaves |
| ¼ | teaspoon | Pepper |
Directions
In Dutch oven, saute first four ingredients in oil until onion is transparent. Coat eggplant with flour; add with tomatoes to sauteed vegetables. Combine ketchup and remaining ingredients; pour over vegetables. Cover; simmer 30-35 minutes; stir occasionally, or until vegetables are tender. Makes 8-10 servings (about 7 cups).
Recipe by: Heinz Posted to MC-Recipe Digest V1 #685 by L979@... on Jul 21, 1997
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