Title: French Style Vegetable Stew
Categories: Soup
Yield: 8 Servings

1	c	Chopped onions
2		Cloves garlic; minced
2	sm	Zucchini; thinly sliced
1	md	Green pepper; cut into thin strips
1/2	c	Olive or salad oil
1	md	Eggplant; pared and cut into
		; strips
3	tb	Flour
4	md	Tomatoes; peeled, cut into
		; eighths
1/4	c	Tomato ketchup
1	tb	Salt
1	ts	Apple cider vinegar
1/2	ts	Crushed oregano leaves
1/4	ts	Pepper

In Dutch oven, saute first four ingredients in oil until onion is transparent. Coat eggplant with flour; add with tomatoes to sauteed vegetables. Combine ketchup and remaining ingredients; pour over vegetables. Cover; simmer 30-35 minutes; stir occasionally, or until vegetables are tender. Makes 8-10 servings (about 7 cups).

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Heinz

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