Sunday, November 7, 2010


A simple (and very yummy) vegetable stew.  I used tomatoes and summer squash that I had frozen earlier this summer.  It was fantastic!  Serves: 4 adults

  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 2 medium eggplants, unpeeled, cut into 1-inch cubes
  • 3 garlic cloves, minced
  • 2 summer squash or zucchini, cut into 1-inch pieces
  • 2 bell peppers (any color), cut into 1-inch pieces
  • 4-6 tomatoes (fresh, canned or frozen), coarsely chopped (about 6 cups)
  • 1/2 tablespoon thyme
  • 1 fresh rosemary sprig
  • 1 bay leaf
  • 1/3 cup minced fresh basil

Heat oil in heavy large pot over medium heat. Add onions and saute until tender. Add eggplants and garlic and saute 5 minutes. Add summer squash and bell peppers and saute for an additional 5 minutes. Stir in tomatoes, thyme, rosemary and bay leaf. Bring to a boil then reduce heat. Cover and cook until vegetables are tender, stirring occasionally, about 40 minutes. Stir in basil. Season with salt and pepper to taste. 

1 comment:

  1. Mmmmm. Looks good. Dad is making vegetable stew and potato leek soup. Now that the weather is cold I'm enjoying soups and stews for my lunch. And I'm really into the potato leek soup. I bought the leeks at the farmer's market yesterday. We harvested carrots, turnips and beets from the garden last week. Actually, we ate fresh chard from the garden last week. We had snow covering the ground this morning, so I suspect the chard was done in by the frost.