Time 45m Number Of Ingredients 16 Steps:
In a large pot heat up 3 tablespoons of the oil, add the garlic, onion and bay leaf and fry slowly for 3 minutes until softened. Add the wine, stir and cook for another minute. Add the eggplant and squash and cook for 5 minutes stirring often. Add the beans (along with the water from the can), tomatoes, sun-dried tomatoes, tomato puree, herbs, stock and a little seasoning, stir, cover and simmer for 15 minutes. Stir in the zucchini and pepper, cover and continue simmering for 15-20 more minutes or until all the vegetables are cooked through. Remove from the heat, adjust the seasoning as necessary and serve.
Time 26m Yield 6 serving(s) Number Of Ingredients 16 Steps:
Heat the oil in a medium skillet over medium heat. Add the shallots and carrot, cover, and cook until softened, about 5 minutes. Add the garlic and cook, stirring, for 10 minutes. Transfer the cooked vegetable mixture to a 4-6 quart slow cooker. Add the fennel, potatoes, bell pepper, artichoke hearts, tomatoes, chickpeas, wine, stock, dried thyme and oregano, if using and bay leaf; season with salt and pepper. Cover and cook on LOW for 6-8 hours. NOTE: if using fresh herbs, add them a few minutes before the end of the cooking time. Remove and discard the bay leaf before serving.
Time 2h5m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Put the eggplant and zucchini in a colander; toss with 1 1/2 teaspoon salt. Let stand for 30 minutes to 1 hour. Rinse under cold water; drain very well and pat dry with paper towels. In a large Dutch oven, heat 3 tablespoons oil over medium heat. Add in the eggplant and zucchini; cook and stir occasionally for 10 minutes or until lightly browned; Transfer to another bowl and set aside. Add the remaining 2 tablespoons oil to the Dutch oven; heat; add the onion, celery and red pepper. Cover and cook for 5 minutes or until the onion is tender. Add the garlic; cook for 1 minute. Add the wine and increase to high heat. Cook for about 3 minutes or until the wine is reduced by half. Add in the tomatoes with juice and the potatoes. Bring to a boil, lower heat, cook uncovered, stirring frequently, for 20 minutes. Add the eggplant and zucchini back to the pot; continue cooking and stirring for about 20 more minutes or until the potatoes are tender. Add in the chickpeas and basil; cook for 5 minutes or so, until the chickpeas are heated through. Add in the vinegar; stir. Season to taste with salt and pepper. I serve this hot over polenta or rice.
Yield 6 Number Of Ingredients 11 Steps:
In a large skillet, heat 1 Tb. oil. Saute onion and pepper until soft, about 10 minutes. Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes. Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Sprinkle feta cheese over stew if desired.
Time 10h30m Yield 10 Number Of Ingredients 16 Steps:
In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika. Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.
Time 40m Yield 8 servings, 1 cup each Number Of Ingredients 11 Steps:
Heat dressing in Dutch oven on medium heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender. Add tomatoes and zest; stir. Bring to boil; simmer on medium-low heat 20 min. or until slightly thickened, stirring occasionally. Add zucchini and beans; cover. Cook 5 min. Stir in spinach. Serve stew over couscous; top with cheese and parsley.
