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From Shoestring Acres

<p>Mediterranean vegetable stew</p>
Source: Shoestring Acres Market (Entered by Helen Lichty)
Serves: Serves 4-6

3 Tbs olive oil
4 cloves garlic
2 cups chopped onion
1 bay leaf
1/2 tsp salt
1/2 tsp oregano or marjoram
2 medium bell peppers
2-3 medium fresh tomatos cut up
fresh minced parsley
minced olives
1/2 tsp basil
1/2 tsp rosemary
1 medium zucchini cubed

Step by Step Instructions
  1. Heat olive oil in a deep skilet or dutch oven. Add garlic, onion, and bat leaf and saute for about 5 min
  2. Add eggplant, salt,and herbs and stir. Cover and cook over medium heat for 15 or 20 min, until eggplant is soft
  3. Add zucchini, bell peppers,black pepper and simmer for about 5 min. Add tomatoes and simmer for 5 more min or until zucchini and peppers are tender
  4. Serve hot warm or at room temperature- plain or topped with parsley and/or olives