Recipe courtesy of Curtis Aikens
Total:
35 min
Active:
10 min
Yield:
4 to 6 servings
Level:
None

Ingredients

Directions

In wok, saute eggplant and onion for approximately 4 minutes. Add asparagus and cabbage and cook 4 minutes more. Finally, add tomatoes, yucca, oregano, sage, thyme and salt and pepper, to taste. Cover and simmer 10 to 15 minutes.

Hollow out centers of mini loaves. Serve stew inside hollowed-out loaves. Garnish with bread from inside the loaves.

IDEAS YOU'LL LOVE

Slow Cooker Beef Stew

Recipe courtesy of Nancy Fuller

Roasted Root Vegetable Irish Lamb Stew

Recipe courtesy of Food Network Kitchen

Wok Made Rice

Recipe courtesy of Food Network Kitchen

Spicy Wok-Seared Shrimp

Recipe courtesy of Robin Miller

Whole Dungeness Wok Fried Crab

Recipe courtesy of Tom Douglas

Wok Fried Ahi Poke Salad

Wok Sauteed Mushrooms and Tofu

Recipe courtesy of Martin Yan

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking