This is hearty and nutritious vegetable stew is a great way to get the benefits from a variety of vegetables.
It tastes even better the day after you make it!
Cook a big batch and freeze in smaller portions. Defrost in the morning and it’s ready to re-heat for lunch or dinner. Use the stove and not a microwave to re-heat for better nutrition.
Dump the Microwave and Save Your Health
As always, organic ingredients are recommended.
Keep cut ingredients in separate bowls
In a Dutch oven or large skillet, heat 1 Tablespoon Olive Oil over moderate heat. Add the onion and cook until soft – about 8-10 minutes
Add the remaining Olive Oil and heat
Add the Eggplant and cook until soft – about 8 minutes. Stirring occasionally
Stir in the Zucchini and Peppers and cook for about 12 minutes. Stirring occasionally
Stir in the Tomatoes and Garlic and cook for about 5-7 minutes, or until vegetables are tender.
Stir in the Bay Leaf, Thyme, Salt, Pepper and Red Wine (if using).
Bring the stew to a simmer, then turn down the heat to low.
Let simmer for at least 20 minutes or up to 11/2 hours – stirring occasionally
Remove the Bay Leaf and Thyme. Just before serving stir in the Basil.
Serve as a main dish with a fresh salad.
Or it’s also good over pasta with some freshly grated Romano cheese.