Tagline / Description
"vegetable stew"
Ingredients
2 medium onions, chopped
3 garlic cloves, minced
2 teaspoons olive oil
1 fennel bulb, sliced thin
3 small waxy potatoes, chopped
1 small eggplant, chopped
2 red peppers, chopped
1 zucchini, chopped
1 19 oz can diced tomatoes
1 1/2 tablespoons dried basil
ground black pepper
Instructions
Sweat the onions & garlic for about 7 minutes over low heat, stirring frequently. When the onions have softened, add the fennel, potatoes, eggplant, red peppers, zucchini, diced tomatoes, and basil. Turn the heat to medium-low and simmer for 40 minutes or until the vegetables are tender. Add pepper to taste.
I like to freeze portions of this stew. When reheating, I like to take a couple of fillets of frozen white fish and put them at the bottom of a wide soup dish, heap the thawed stew on top and reheat the stew in the microwave. Once the stew is hot, the fish is cooked and the whole thing is ready to eat.
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