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About
Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Dinner
Category: Soups & Stews
This Recipe Makes: 6 Serving(s)
Summary
This rich vegetable stew can be served over brown rice, pasta, or couscous, either hot or cold.
What you'll need
2 tbsp.olive oil
2 medonions, chopped
4 smallcloves garlic, minced
1 medgreen bell pepper, sliced
1 largeyellow bell pepper, sliced
1 1/4 lbeggplant, peeled and cubed
1/4 tsp.salt
1/4 tsp.pepper
2 tbsp.flour
2 medzucchini, sliced
1 tbsp.red wine vinegar
2 tbsp.capers, rinsed
1/4 cupchopped flat-leaf parsley
Instructions
Step 1 In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook and stir until crisp-tender, about 3 minutes.
Step 2 Add bell peppers and cook and stir until crisp-tender about 3 minutes.
Step 3 Sprinkle eggplant with salt, pepper, and flour. Add to saucepan and cook and stir until eggplant begins to soften, about 10-15 minutes.
Step 4 Add remaining ingredients except parsley, cover, and simmer for 30-35 minutes, or until vegetables are soft and mixture is blended. Sprinkle with parsley and serve.