Another Eggplant Stew!

Name: Another Eggplant Stew!
Ingredients: 1/4 cup olive oil; 1 large onion, diced; 1 large eggplant, pared and cubed; 10 baby carrots; 1 red bell pepper, cored and diced; 1/2 green bell pepper, cored and diced; 2 garlic cloves, crushed; 2 (15 ounce) cans diced tomatoes, juice drained and reserved to make 1 cup; 1/2 bay leaf; 1/2 teaspoon thyme; 1/4 teaspoon rosemary; 1/2 teaspoon salt; 1/2 teaspoon paprika

13 ingredients

3 steps

Ingredients

1/4 cup olive oil
1 large onion, diced
1 large eggplant, pared and cubed
10 baby carrots
1 red bell pepper, cored and diced
1/2 green bell pepper, cored and diced
2 garlic cloves, crushed
2 (15 ounce) cans diced tomatoes, juice drained and reserved to make 1 cup
1/2 bay leaf
1/2 teaspoon thyme
1/4 teaspoon rosemary
1/2 teaspoon salt
1/2 teaspoon paprika

Directions

1

Heat oil in a large skillet, and saute onions for 2 minutes.
2

Add eggplant and carrots and saute for 5 more minutes, stirring frequently.
3

Add remaining ingredients and cook, covered, on medium-low heat for 5 minutes, stirring often. Vegetables should be tender, but not mushy.