Mediterrean stew

4 Servings

Ingredients

Quantity Ingredient
1 medium Eggplant; cubed
2 Zuchinnis; chopped
1 large Onion; chopped
1 Red bell pepper; chopped
1 Green bell pepper; chopped (up to)
6 Cloves garlic; minced
1 can Artichoke hearts (packed in water - not oil) cut into quarters
2 cups Garbanzo beans
1 can (28-oz) tomatoes; chopped
2 teaspoons Dried oregano or marjoram
1 teaspoon Dried basil
Lots of freshly gound black pepper
Salt if you need it

Directions

Date: Tue, 30 Apr 1996 13:13:36 -0400 From: jrg14@... (Jan Gordon)

Jennifer, I make a "Mediterrean Stew" that we enjoy a lot. It is good served over noodles, rice or couscous. It goes something like this: put it all into a large dutch oven and simmer for 2 hours or so, or put it in the crock pot and let go on low all day.

For a first course, you could serve tabhouli (sp??) or sometimes you can find stuffed grape leaves that are vegetarian and not too oily. Or, a simple salad of sliced cucumbers and onions, add a dollop of ff plain yogurt if you do dairy. Or just make wonderful roasted garlic to spread on slices of a good baguette.

For a romantic dessert, serve champagne and make a lovely tray of bite sized fruits: berries, grapes, melon balls, etc, and serve a yogurt-ginger-honey dip and you can feed each other.. hmmmmm.... and see where that leads.......

FATFREE DIGEST V96 #120

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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