>Recipes
Eggplant and Potato Stew
Makes 10 servings
Time to Prepare: 0:15
Time to Cook: 0:45
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Ingredients
Cooking spray 8 oz Potato, flesh and skin, raw 2 lb Eggplant, raw 3 cup Cabbage, red, raw 1 lb Squash, summer, crookneck and straightneck, raw 3 cup Cauliflower, raw 2 cup Beans, snap, green, raw 2 med Peppers, sweet, green, raw 2 med Onions, raw 3 clove Garlic, raw 1 tsp Spices, marjoram, dried 1 cup Soup, tomato vegetable, dehydrated, prepared with water 1 cup Alcoholic beverage, wine, table, red 1/4 cup Tomato products, canned, paste, with salt added 2 tbls Vinegar, Balsamic 1 1/2 tbls Sugars, brown 2 med Tomatoes, red, ripe, raw, year round average 1 pinch Salt, table 1 pinch Spices, pepper, black
Directions
1. Spray 2 aluminum-foil-lined jelly roll pans with cooking spray. Arrange vegetables in single layer on pans. Spray vegetables with cooking spray. Sprinkle with Italian seasoning on top.
2. Roast vegetables at 475 Fahrenheit for 15 minutes or until they begin to brown, stirring occasionally.
3. In a saucepan, heat broth, wine, tomato paste, vinegar, and sugar to boiling. Pour mixture over vegetables. Add tomatoes to the pans.
4. Lower oven temperature to 350 Fahrenheit. Bake, covered, 25 minutes or until vegetables are tender. Season with salt and pepper. Serve.
2. Roast vegetables at 475 Fahrenheit for 15 minutes or until they begin to brown, stirring occasionally.
3. In a saucepan, heat broth, wine, tomato paste, vinegar, and sugar to boiling. Pour mixture over vegetables. Add tomatoes to the pans.
4. Lower oven temperature to 350 Fahrenheit. Bake, covered, 25 minutes or until vegetables are tender. Season with salt and pepper. Serve.
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