Vegetable Stew
4 zucchini (cut into pieces)
1 eggplant (peel and cut into pieces)
1/2 onion (chopped)
2 stalks celery (chopped)
1 cup cabbage (chopped)
1 8oz. can tomato sauce
1 141/2oz. can chopped tomatoes
or 4 fresh tomatoes (chopped and peeled)
salt and pepper
1 teaspoon italian herbs
1/2 teaspoon sweet basil
dash garlic salt
Place all ingredients in a saucepan. Cover and simmer for 30 minutes.
Serve over pasta or as a side dish. Serve 8
You can also use the left overs as a base for vegetable soup.
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