Eggplant Vegetable Stew

Ingredients

1 medium eggplant, peeled & cut into 1 cubes

2 cloves garlic, minced

2 medium celery stalks, diced

1/4 of medium onion, diced

1 tablespoon olive oil

1/2 tablespoon flour

1 teaspoon thyme

1/2 teaspoon red pepper flakes

Simmer eggplant in salted water until tender, set aside.

In olive oil saute, garlic, green pepper, celery & onion until tender, about 10 minutes.

Stir in flour, add vegetable broth, tomatoes, thyme, red pepper flakes, salt & pepper.

Simmer for about 10 minutes stirring frequently. Add small amounts of vegetable broth is necessary.

Stir in eggplant & simmer until heated through. Remove from heat & stir in parmesan cheese.

40 servings

Thursday, June 30, 2011 - 9:45am

carol