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Monday, May 26, 2014

Eggplant and Squash Stew

This is half Ratatouille and half Eggplant Caviar.
A good tasting vegetable stew to add to your menu.
I half peeled the eggplant liking to leave skin on.
I used baby kale and Spinach for the added flavor.

2 tablespoons olive oil
1/2 large eggplant
1 yellow summer squash
1 green bell pepper
1 onion, peeled
1 pound mushrooms, sliced
1 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons sugar
2 cups mixed fresh greens
dash of salt or to taste
dash of ground black pepper
dash of garlic powder

Slice eggplant, squash, pepper, mushrooms
and onion into serving size pieces.
In a large pot add olive oil and
all other ingredients, cover and simmer
for about 30 minutes until cooked through.
Serve plain, over cooked rice or noodles.

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