What do you do when you have a bunch of veggies, say, right about now?
You make a delicious vegetable stew!
End of Summer Vegetable Stew
2 medium onions, coarsely chopped
5 cloves garlic, coarsely chopped
3 stalks celery, diced
6 cups coarsely chopped tomato
2 large patty pan squash or 2 large zucchini, cut in 1″ cubes
2 medium eggplant, cut in 1″ cubes
1 cup sweet white wine
1 tsp oregano
1/2 tsp thyme
Olive oil
chevre or feta cheese and kalamata olives for garnish
Salt and pepper to taste
Toss eggplant with a few tablespoons of olive oil and roast in a 400˚ F oven for 10 minutes. While the eggplant is roasting, heat a few tablespoons of olive oil over low heat in a soup pot. Sauté the onion, garlic and celerfor at least 5 mn, longer if you have the time – this will allow a richer flavor to develop.
Add the white wine, herbs, and the rest of the vegetables. Bring to a simmer, and stirring occasionally, cook for 40 minutes. Season with to taste with salt and pepper. Serve over a polenta cake or brown rice. Garnish with crumbled feta or chevre, and sliced kalamata olives.
End of Summer Vegetable Stew over Polenta cake, shown here with our very first lamb roast!
The Healthy Home Cook 