Vegetable Stew
2 medium onions, sliced
2 cloves, crushed garlic
2 medium potatoes – in small chunks
3 carrots, sliced
2 stalks celery, sliced
1 eggplant, diced
2 medium-small zucchini, in chunks
1 stalk fresh broccoli, sliced
3 fresh tomatoes, diced
¼ lb. sliced mushrooms
3 Tbs. tomato paste
3 Tbs. molasses
1 tsp. dill weed
½ cup burgundy
salt & pepper
Begin sautéing onions, garlic, potatoes and eggplant in butter. Salt and pepper lightly. When potatoes begin to get tender, add celery, broccoli and carrots, along with burgundy. Steam until all vegetables begin to be tender, then add zucchini, tomato paste, mushrooms, molasses and dill. Cover and simmer over low heat about 20 minutes. Correct seasoning.
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