Courgette, String Bean And Eggplant Stew With Tomato, Onion And Herbs Recipe
Servings: 1
Ingredients
- 1/4 c. extra virgin olive oil
- 2 med onions julliened
- 4 x garlic cloves chopped
- 1 bn scallions sliced
- 1 lb green beans
- 3 med courgette diced medium
- 3 med eggplant diced medium
- 2 lrg tomatoes diced medium
- 2 lrg tomatoes grated on box grater
- 1 can crushed tomatoes with juice
- 2 ounce extra-virgin extra virgin olive oil
- 1/2 c. minced parsley
Directions
- In a medium-size heavy gauge pot, heat extra virgin olive oil add in onion, cook till soft 4 to 5 min. Add in scallions and a healthy pinch of salt. Add in garlic, cook 3 more min. Add in grated tomatoes, cook 4 to 5 min; add in canned crushed tomatoes, cook 3 to 4 min. Mix in string beans, cook 5 to 8 min till slightly tender; add in courgette, cook 3 min; add in eggplant and season with salt and pepper. Cook till all vegetables are tender. Adjust seasoning, salt and pepper; mix in parsley and drizzle extra extra virgin olive oil.
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