Provencal Vegetable Stew

Recipe by punkyluv
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the evoo in a deep skillet over medium to medium high heat.
  • Add the garlic, bay leaf, mushrooms, onions, celery, and peppers.
  • Saute for a couple of minutes, then add the eggplant and season everything with salt and pepper and the fresh herbs.
  • Cook for 15 minutes or until the eggplant is tender.
  • Deglaze with the wine and scrape up the vegetable bits from the bottom of the pan, then stir in the tomatoes or tomatoe sauce and heat through.
  • Turn off the heat and discard the bay leaf.
  • Let the veggies stand a few minutes, then stir and serve with the warm crusty bread and butter.
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