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Serving size: 1 cup
Recipe category: Side Dishes
Prep time: 15 min
Cook time: 20 min
Difficulty: Easy
Calories: 118 (6% DV)
Fat: 4g (6% DV)
Carbohydrates: 19g (6% DV)
Protein: 4g (8% DV)
Description: vegetable stew
Ingredients: Makes 4 servings (4 cups)
2
cups
1
1
cup
1
tablespoon
1
1
1
cup
1
cup
1/2
cup
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Directions:
Chop eggplant in chunks, slice zucchini and cut onion into quarters. In chicken broth, simmer the cubed eggplant till tender. In separate pan in 1 T olice oil saute onion, garlic, (cubed red pepper and sliced mushrooms if desired). When tender, add to eggplant mixture. Add tomatos, fresh or canned, and sliced zucchini, 1 1/2 t. herbes de provence, 2 bay leaves and salt and pepper to taste. Stir and cook on medium heat until flavors are melded together and zucchini in tender (not mushy).