title title title title title title title
title title title
V Vegetable Provencal Stew
Submitted by member Carrie Meunch. From a cookbook called Great Taste, ow Fat Vegetables. Carrie says she likes it to have more of a tomato flavor so she adds 2 cans of diced tomatoes. You can also cut up some farm tomatoes if you wish. The flavor improves the second day, as with most soups and stews. Chickpeas can be used instead of cannellini beans.
1 Tablespoon olive oil
1 cup pearl onions, peeled, or frozen (or use any onion or scallions from farm)
8 cloves garlic, peeled
1 cup fennel bulb, cut into 1 inch dice
2 cups diced eggplant
2 summer squash, cut in half longways then sliced into 1 inch thick slices
1 14ounce can no-salt added stewed tomatoes
1/4 cup chopped fresh basil
1 teaspoon dried tarragon (or 3 teaspoons fresh)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 15 ounce can of cannellini beans, rinsed and drained
In a large non-stick Dutch oven or saucepan, add the oil and heat over medium until hot. Add onions and garlic and stir frequently, until onions are turning a little golden about 3 minutes - be careful to not burn the garlic or it will turn bitter. Add the fennel and continue sautéing until fennel is slightly golden, about 3 minutes more. Add eggplant and continue stirring and browning for about another 5 minutes. Add the squash and stir around to get everything mixed up. Add the tomatoes, basil, tarragon, salt and pepper and bring to a boil. Reduce heat and simmer the stew covered until the veggies are tender and slightly thickened, about 20 minutes. Stir in the beans and cook uncovered to just warm the beans through. Serve, adding additional fresh basil if desired.