- 1 large zucchini cubed
- 1 medium to large eggplant cubed *
- 18 Italian tomatoes (plum) - use less if you use a can of tomato sauce
- 1 large onion - sliced
- 5 garlic cloves - reduce the number of cloves if you don’t love garlic
- 2 celery stalks chopped
- 2 carrots chopped - can be replaced with green peppers
- 1 Italian hot pepper - optional but it adds PUNCH
- 1 - 2 tablespoons olive oil
- 1 tablespoon Italian herbs **
Ingredients
- Coat large Dutch oven or saucepan bottom with olive oil. (Remember olive oil heats quicker than vegetable oil and could burn onions.)
- Add onion, zucchini and eggplant. (These vegetables take longer to cook; therefore, you need to add them early.)
- As eggplant begins to brown, add garlic. When eggplant is brown, add tomatoes, celery, carrots, Italian hot pepper, and whatever else you like.
- Bring to a boil for 1 minute, reduce to simmer for 20 minutes to 1 hour. The longer this cooks, the thicker it gets.
- Serve in a bowl accompanied by Italian bread. NOTE: you may add Italian sausage also.
Directions
Tips/Techniques
* Press eggplant to release water. If you do not press eggplant and use tomato sauce, you will have soup-like mixture instead of stew.
** If you use dried Italian herbs, add last. Dried herbs loose flavor during cooking process; whereas, fresh herbs release flavor during cooking.
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