Search
by Ingredient

French Style Vegetable Stew

StarStarStarEmpty starEmpty star

Submitted by cassielou

YIELD

8 servings

PREP

15 min

COOK

35 min

READY

50 min

Ingredients

1 237
CUP ML ONIONS
chopped
2 2
CLOVES CLOVES GARLIC
minced
2 2
SMALL SMALL ZUCCHINI
thinly sliced
1 1
MEDIUM MEDIUM GREEN BELL PEPPERS
cut into thin strips
½ 118
CUP ML OLIVE OIL
or salad oil
1 1
MEDIUM MEDIUM EGGPLANT
pared and cut into strips *
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
4 4
MEDIUM MEDIUM TOMATOES
peeled, cut into eighths
¼ 59
CUP ML KETCHUP
1 15
TABLESPOON ML SALT
1 5
TEASPOON ML APPLE CIDER VINEGAR
½ 2.5
TEASPOON ML OREGANO
crushed
¼ 1.3
TEASPOON 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).

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 310g (10.9 oz)
Amount per Serving
Calories 334 74% from fat
 % Daily Value *
Total Fat 28g 42%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1927mg 80%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 15%
Sugars g
Protein 7g
Vitamin A 28% Vitamin C 94%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Email this recipe