Summer Vegetable Stew

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 tablespoon garlic, chopped
• 2 bell peppers, green, red or yellow or a mixture, diced in large chunks
• 1 pound eggplant, skin on, trimmed and cut into 1″ cubes
• 1 yellow squash or zucchini, trimmed & diced
• 1/2 pound green beans, trimmed & snapped in bite-size lengths
• 3 medium perfectly ripe tomatoes, cut in pieces or 30 ounces canned diced tomato
• 2 ears corn, kernels removed and “milked”
• 1 teaspoon dried oregano, ground between fingers before adding
• Salt & pepper
• 1 tablespoon good vinegar (don’t skip)
• Tabasco – few drops

Instructions

1. Heat Dutch oven or large kettle over MEDIUM HIGH. Add olive oil and warm until shimmery.
2. Add onion, stir to coat with fat, sauté for about 5 minutes until just soft.
3. Add garlic and peppers, sauté another 5 minutes.
4. Add eggplant, cook another 5 minutes.
5. Add squash, beans, and any other vegetables and let cook for about 5 minutes.
6. Finally, add tomato, corn, oregano, and season to taste. Reduce heat to MEDIUM, cover and let cook for about 5 minutes, stirring occasionally, until vegetables are done but still crisp-tender.
7. Stir in vinegar and Tabasco, adjust seasoning to taste.
8. Serve immediately or better yet, refrigerate for 24 hours. I love this served cold, with a spoonful of yoghurt or a splash of cream!
9. Serve immediately or better yet, refrigerate for 24 hours. I love this served cold, with a spoonful of yoghurt or a splash of cream!

Recipe Source