Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Dinner
Category: Soups & Stews
This Recipe Makes: 6 Serving(s)
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 med onions, chopped
- 4 small cloves garlic, minced
- 1 med green bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 1/4 lb eggplant, peeled and cubed
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 tbsp. flour
- 2 med zucchini, sliced
- 1 tbsp. red wine vinegar
- 2 tbsp. capers, rinsed
- 1/4 cup chopped flat-leaf parsley
- 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.
- Non-Starchy Vegetables: 3
- Fat: 1