Summer Stew
Serving Size / Yield
4-6 servings
Ingredients
- 1 med. onion
- 4 plum tomatoes
- 2 potatoes, peeled
- 1 med. eggplant
- 1 med. red bell pepper
- 1 med. yellow bell pepper
- salt
- pepper
- 3 Tbs. olive oil
Directions
Trim the vegetables and cut them into bite-size pieces. In a large skillet, cook the onion in the oil over medium-low heat until tender, 5-8 minutes. Add the tomatoes, potatoes, eggplant and peppers. Add salt and pepper to taste. Cover and cook, stirring occasionally, for 40 minutes. Serve warm at room temperature.
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