Sunday, August 21, 2011
2 cups of this stew makes a filling and nutrutious lunch.
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1 eggplant (1 and 1/2 pounds), cut in 2 inch cubes (approximately) ; the eggplant can be either peeled or unpeeled. the recipe works either way.
3-4 zucchini, sliced
2-3 summer squash, sliced
sliced mushrooms (8 oz.)
garlic crushed ( 1 teaspoon)
1 large onion, chopped coarse
1 can of diced tomatoes (15 oz.)
olive oil (1 tablespoon)
1 can of chickpeas (optional)
pepper to taste
1 tablespoon of Szechuan sauce or chili powder if desired
In a large pot (about 10-12 quarts) add oilve oil, garlic and onion. Cover and cook under medium flame about 5-10 minutes, then add mushrooms. Continue cooking, 5-10 minutes, and add tomatoes.
When the mixture begins to bubble add eggplant, reduce heat and simmer for about 45 minutes, then add the zucchini and the squash. Continue cooking for approximately 30 minutes longer until all the vegetables are tender. Add chickpeas and spices.
Number of Servings: 10