Chunky Vegetable Stew

Serves: 6
Total Calories: 347


* See note below.
1 cup onion quartered and thinly sliced
1 teaspoon garlic minced
1 tablespoon vegetable oil
4 cups eggplant peeled, cubed (about 1 small)
1 (16-ounce) can tomato peeled, cut up and juice reserved
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato juice (about 3/4 cup)
1 cup zucchini sliced (about 1 medium)
1 teaspoon Italian seasoning dried crushed
1/2 pound hot dog cut in 1/2 -inch slices
1/2 pound mushrooms sliced (about 2 1/2 cups)


* Preparation Time: 15 minutes Cooking Time: About 30 minutes Storage Time: Up to 24 hours Reheating Time: 15 to 20 minutes In a 2 1/2 -quart saucepan over medium heat, saute onion and garlic in oil until onion is almost tender. Drain off fat.

Add eggplant, tomatoes with juice, tomato sauce, tomato juice, zucchini and herb seasoning. Bring to a boil reduce heat to low, cover and simmer for 15 minutes or until vegetables are almost tender.

Stir in frankfurters and mushrooms. Cover and cook for 10 minutes or until eggplant is tender and frankfurters are plumped. If making ahead, uncover and cool completely, then cover and refrigerate up to 24 hours.

Bell: To reheat, cook over medium heat for 15 to 20 minutes or until heated through, stirring occasionally.

Nutritional Facts:

Serves: 6
Total Calories: 347
Calories from Fat: 226

This Chunky Vegetable Stew recipe is from the Make Ahead Cookbook. Download this Cookbook today.

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