Provencal Vegetable Stew Recipe

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Ingredients:

Serving

1/4 cup extra virgin olive oil
4 garlic cloves, chopped
1 bay leaf
1/2 lb button mushroom, trimmed and halved
1 yellow onion, chopped
2 celery ribs, chopped
1 green bell peppers
1 large eggplant, cut into 1-inch cubes
salt and black pepper
1 tbsp fresh thyme leave, chopped (a couple of sprigs)
1/2 cup dry white wine
1 (14 oz) can petite diced tomatoes
crusty bread

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	250.47 Kcal (1049 kJ)
Calories from fat	160.72 Kcal
		% Daily Value*
Total Fat	17.86g	27%
Sodium	45.2mg	2%
Potassium	631.7mg	13%
Total Carbs	15.47g	5%
Sugars	7.93g	32%
Dietary Fiber	5.79g	23%
Protein	3.73g	7%
Vitamin C	36.9mg	61%
Vitamin A	0.7mg	25%
Iron	13.3mg	74%
Calcium	43.7mg	4%

Amount Per 100 g
Calories	77.65 Kcal (325 kJ)
Calories from fat	49.82 Kcal
		% Daily Value*
Total Fat	5.54g	27%
Sodium	14.01mg	2%
Potassium	195.83mg	13%
Total Carbs	4.79g	5%
Sugars	2.46g	32%
Dietary Fiber	1.79g	23%
Protein	1.16g	7%
Vitamin C	11.4mg	61%
Vitamin A	0.2mg	25%
Iron	4.1mg	74%
Calcium	13.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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