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Eggplant/Vegetable Stew |  Vegetable Day

Ingredients
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  • 1 eggplant, diced into 1-inch chunks
  • 1 green bell pepper, cut into 1-inch squares
  • 1 red bell pepper, cut into 1-inch squares
  • 3 zucchini, sliced 1/2-inch thick
  • 4 tomatoes, cut into 1-inch chunks
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1/2 lemon
  • PAM
  • 1 teaspoon dried thyme or 1 tablespoon freshly chopped
  • 1/4 cup fresh basil, chopped or 1 tablespoon dried
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Directions
  • sauté onions in a small amount of PAM until they are translucent
  • add garlic, thyme, basil, salt, pepper, and bay leaves
  • cook about two minutes
  • add tomatoes
  • simmer uncovered for 30 minutes, stirring occasionally
  • add eggplant, zucchini, red and green peppers
  • simmer covered for about 15 minutes or until the vegetables are tender, stirring occasionally but do not break up the vegetables
  • the dish can be served immediately but is best if allowed to chill overnight so the ingredients meld (it then can be served cold, at room temperature, or heated)
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