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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Vegetable stew. Ingredients:
1 lb eggplant, cubed |
16 ounce zucchini, cubed |
2 green bell peppers |
4 oz asparagus, chopped |
1 large onion, chopped |
3 garlic cloves, chopped |
28 ounce whole tomato |
1 1/4 tsp salt |
3 tbsp lemon juice |
2 tbsp olive oil |
10 oz beef stock |
Directions:
1. Cook fresh vegetables (except for tomatoes) in heavy pot over medium-low heat for 40 minutes.
2. Stir in tomatoes with juice and salt (and other spices) and cook for 15-20 minutes.
3. Remove from heat and stir in lemon juice.
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