Autumn Romance Vegetable Stew Provencale Recipes

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PROVENCAL VEGETABLE STEW



Provencal Vegetable Stew image

Make and share this Provencal Vegetable Stew recipe from Food.com.

Provided by punkyluv

Categories     Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup extra virgin olive oil
4 garlic cloves, chopped
1 bay leaf
1/2 lb button mushroom, trimmed and halved
1 yellow onion, chopped
2 celery ribs, chopped
1 green bell peppers or 1 red bell pepper, stemmed, seeded, and chopped
1 large eggplant, cut into 1-inch cubes
salt and black pepper
1 tablespoon fresh thyme leave, chopped (a couple of sprigs)
1/2 cup dry white wine
1 (14 ounce) can petite diced tomatoes or 1 (14 ounce) can tomato sauce
crusty bread, such as a baguette

Steps:

  • Heat the evoo in a deep skillet over medium to medium high heat.
  • Add the garlic, bay leaf, mushrooms, onions, celery, and peppers.
  • Saute for a couple of minutes, then add the eggplant and season everything with salt and pepper and the fresh herbs.
  • Cook for 15 minutes or until the eggplant is tender.
  • Deglaze with the wine and scrape up the vegetable bits from the bottom of the pan, then stir in the tomatoes or tomatoe sauce and heat through.
  • Turn off the heat and discard the bay leaf.
  • Let the veggies stand a few minutes, then stir and serve with the warm crusty bread and butter.

Nutrition Facts : Calories 240.4, Fat 14.2, SaturatedFat 2, Sodium 240.9, Carbohydrate 22.6, Fiber 8, Sugar 10.4, Protein 4.8

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