French Style Vegetable Stew
Yield
8 servingsPrep
15 minCook
35 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | small |
zucchini
thinly sliced |
|
| 1 | medium |
green bell peppers
cut into thin strips |
|
| ½ | cup |
olive oil
or salad oil |
|
| 1 | medium |
eggplant
pared and cut into strips |
*
|
| 3 | tablespoons |
all-purpose flour
|
|
| 4 | medium |
tomatoes
peeled, cut into eighths |
|
| ¼ | cup |
ketchup
|
|
| 1 | tablespoon |
salt
|
|
| 1 | teaspoon |
apple cider vinegar
|
|
| ½ | teaspoon |
oregano
crushed |
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | small |
zucchini
thinly sliced |
|
| 1 | medium |
green bell peppers
cut into thin strips |
|
| 118 | ml |
olive oil
or salad oil |
|
| 1 | medium |
eggplant
pared and cut into strips |
*
|
| 45 | ml |
all-purpose flour
|
|
| 4 | medium |
tomatoes
peeled, cut into eighths |
|
| 59 | ml |
ketchup
|
|
| 15 | ml |
salt
|
|
| 5 | ml |
apple cider vinegar
|
|
| 2.5 | ml |
oregano
crushed |
|
| 1.3 | ml |
black pepper
|
|
Directions
In Dutch oven, sauté first four ingredients in oil until onion is transparent.
Coat eggplant with flour; add with tomatoes to sautéed vegetables.
Combine ketchup and remaining ingredients; pour over Cover; simmer 30 to 35 minutes; stir occasionally, or until vegetables are tender. Makes 8 to 10 servings (about 7 cups).
