This savory vegetable stew makes a great vegetarian entrée when served over whole-wheat couscous or rice. Or serve it as a side with roasted meats.
INGREDIENTS | SERVES 4–6
1 medium eggplant, diced
1½ teaspoons salt
2 tablespoons olive oil
1 small onion, diced
1 green bell pepper, cored and diced
3 cloves garlic, minced
1 large zucchini, diced
2 yellow squash, diced
4 ounces white mushrooms, quartered
1 (28-ounce) can crushed tomatoes
1 teaspoon dried Italian seasoning mix
Salt and pepper to taste
¼ cup fresh basil leaves, chopped
Sprinkle eggplant with salt; leave in colander 1 hour.
Rinse eggplant well; pat dry with paper towels. In a large, heavy saucepan, heat olive oil over medium-high heat. Add onion, bell pepper, and garlic; sauté 3 minutes.
Add eggplant, zucchini, squash, and mushrooms to pot. Pour in crushed tomatoes and Italian seasoning; reduce heat to medium. Simmer 10–15 minutes, or until eggplant is tender.
Season with salt and pepper; stir in fresh basil. Remove from heat; let stand a few minutes before serving.