Zucchini, String Bean and Eggplant Stew |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
1/4 cup olive oil |
2 medium onions julliened |
4 garlic cloves |
1 bunch scallions sliced |
1 pound green beans |
3 medium diced zucchini |
3 medium eggplant diced medium |
2 large tomatoes diced medium |
2 large tomatoes grated on box grater |
1 canned crushed tomatoes with juice |
2 ounces extra virgin olive oil |
1/2 cup parsley chopped |
Directions:
1. In a medium-size heavy gauge pot, heat olive oil add onion, cook until soft 4-5 minutes. Add scallions and a pinch of salt. Add garlic, cook 3 more minutes. Add grated tomatoes, cook 4-5 minutes, add canned tomatoes crushed 3-4 minutes. Fold in string beans, cook 5-8 minutes until slightly tender, add zucchini, cook 3 minutes add, eggplant and season with salt and pepper. Cook until all vegetables are tender. Adjust seasoning, salt and pepper; fold in parsley and drizzle extra virgin olive oil.
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