Zucchini, String Bean and Eggplant Stew

Total Time:
45 min
Prep:
10 min
Cook:
35 min

CATEGORIES
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

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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    Recipe courtesy of Food Network Kitchen