Vegetable Stew

[Guest guest]

* Exported from MasterCook *

 

Vegetable Stew

 

Recipe By :The Vegetarian Slow Cooker, Joanna White

Serving Size : 8 Preparation Time :0:00

Categories : Soups & Stews The Vegetarian Slow Cooker

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup olive oil -- divided

1 cup chopped onions

2 small zucchini -- sliced

1 medium green bell pepper -- sliced

1 teaspoon minced garlic

1 medium eggplant -- peeled & cut into strips

1/4 cup flour

4 tomatoes -- peeled, seeded & cut into large dice

1/4 cup ketchup

1 bay leaf

1 tablespoon salt

1 teaspoon cider vinegar

1/2 teaspoon dried oregano

1/4 teaspoon black pepper

1/2 teaspoon dried basil -- (optional)

1 cup Vegetable Broth -- (page 48) (optional)

 

In a skillet on medium-high heat, heat 3 tablespoons of the oil and saute

onions, zucchini, bell pepper, and garlic until onions are translucent.

Transfer to the slow cooker.

 

Coat eggplant strips in flour, add remaining oil to skillet, and cook eggplant

strips to a light brown. Add strips to the slow cooker.

 

Add remaining ingredients except vegetable broth. Cover and cook on high heat

for 3 to 4 hours. Taste and adjust seasonings. Remove bay leaf before serving.

If you wish more moisture, add vegetable broth.

 

Source:

" MC Formatted by Karen C. Greenlee "

S(ISBN):

" 1-55867-268-0 "

Copyright:

" 2001 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 150 Calories; 8g Fat (43.7% calories from

fat); 3g Protein; 19g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 1101mg

Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

Serving Ideas : Serve with cheese, a crisp tossed salad, and crusty bread.

 

NOTES : A large (28 oz) can of tomatoes can be substituted for fresh tomatoes in

this recipe.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0