Eggplant Vegetable Stew
By: carol
Published: Thursday, June 30, 2011 - 9:45am

Ingredients




1 medium  eggplant, peeled & cut into 1 cubes
2 cloves garlic, minced
1/2 green bell pepper, diced
2 medium celery stalks, diced
1/4 of medium onion, diced
1 tablespoon olive oil
1/2 tablespoon flour
1/2 15 oz can diced tomatoes
1/2 cup vegetable broth
1 teaspoon thyme
1/2 teaspoon red pepper flakes
salt& pepper
1/4 cup grated parmesan cheese

Preparation

1 Simmer eggplant in salted water until tender, set aside. 2 In olive oil saute, garlic, green pepper, celery & onion until tender, about 10 minutes. 3 Stir in flour, add vegetable broth, tomatoes, thyme, red pepper flakes, salt & pepper. 4 Simmer for about 10 minutes stirring frequently.  Add small amounts of vegetable broth is necessary. 5 Stir in eggplant & simmer until heated through.  Remove from heat & stir in parmesan cheese. 6 Serves 4