Zucchini, String Bean And Eggplant Stew With Tomato, Onion And Herbs

Recipe Ingredients

1/4 cup	59ml	Olive oil
2 cups	125g / 4.4oz	Onions - julliened (medium)
4		Garlic cloves - minced
1		Scallions - sliced
1 lb	454g / 16oz	Green beans
3 lbs	1362g / 48oz	Zucchini - diced medium (medium)
3 lbs	1362g / 48oz	Eggplant - diced medium (medium)
2 lbs	908g / 32oz	Tomatoes - diced medium (large)
2 lbs	908g / 32oz	Tomatoes - grated on box grater (large)
1		Crushed tomatoes with juice
2 oz	56g	Extra-virgin olive oil
1/2 cup	73g / 2.6oz	Chopped parsley

Recipe Instructions

In a medium-size heavy gauge pot, heat olive oil add onion, cook until soft 4 to 5 minutes. Add scallions and a pinch of salt. Add garlic, cook 3 more minutes. Add grated tomatoes, cook 4 to 5 minutes; add canned crushed tomatoes, cook 3 to 4 minutes. Fold in string beans, cook 5 to 8 minutes until slightly tender; add zucchini, cook 3 minutes; add eggplant and season with salt and pepper. Cook until all vegetables are tender. Adjust seasoning, salt and pepper; fold in parsley and drizzle extra olive oil.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9372) - from the TV FOOD - NETWORK

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