Mediterranean vegetable stew
Ingredients:
| 3 tbs. | Olive oil |
| 4 Medium | Cloves garlic |
| 2 cups | Chopped onions |
| 1 | Bay leaf |
| 1 | Medium eggplant (7-8 inches long, 4-5 inch diameter), cubed |
| 1 1/2 tsp. | Salt |
| 1 1/2 tsp. | Basil |
| 1 tsp. | Marjoram or oregano |
| 1/2 tsp. | Rosemary |
| 1/2 tsp. | Thyme |
| 1 Med. (6 to 7 inch) | Zucchini, cubed |
| 2 Med. | Bell peppers, in strips |
| To taste | Fresh black pepper |
| 1 can (14 oz.) | Tomatoes |
| To taste | Freshly minced parsley (optional) |
| To taste | Minced olives (optional) |
For spicy variation:
Omit bay leaf, marjoram, rosemary, and replace with:
| 1 1/2 tsp. | Cumin |
| 2 tsp. | Chili powder |
| To taste | Cayenne |
Insctructions:
- Heat olive oil in a deep skillet or a wok. Add garlic, onion and bay leaf, and sauté over medium heat for about 5 minutes.
- Add eggplant, salt and herbs, and stir.
- Cover and cook over medium heat, stirring occasionally, for 15 to 20 minutes, or until the eggplant is soft.
- Add zucchini, bell peppers, black pepper, and tomatoes. (Break the tomatoes into small pieces with a spoon).
- Cover and simmer for about 10 minutes, or until the zucchini and the bell peppers are tender.
- Serve hot, warm or ar room temperature - plain, or topped with parsley and olives.
Yield: 4 to 6 servings.
Katzen, Mollie. Moosewood Cookbook, Ten Speed Press, Berkeley, 1992, p.179.
