Vegetable Stew

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March 10, 2016

  • Prep: 15 mins
  • Cook: 45 mins
  • Yields: 4 Servings

Directions

1Cook eggplant in microwave on high for 3 minutes.

2Heat OIL WELL EVOO in large soup pot over medium heat.

3Add eggplant, green beans, red peppers, green peppers and onion. Stir well. Season with OIL WELL Garlic and Onion Sea Salt.

4Cook over medium heat for 20 minutes, stirring occasionally.

5Add tomatoes and paprika and cook until heated through.

6Add vegetable broth and potatoes and bring to a boil. Reduce heat, cover and simmer until potatoes are tender. Serve and enjoy!

Ingredients

4 C eggplant, peeled and diced

1/2 C OIL WELL EVOO

2 C fresh green beans, cut into 2” pieces

1 C red bell pepper, diced

1 C green bell pepper, diced

1 medium red onion, diced

2 C tomatoes, diced

OIL WELL Garlic and Onion Sea Salt to taste

2 t paprika

2 C vegetable broth

4 small potatoes, peeled and cubed

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