Italian Stew

Name: Italian Stew
Ingredients: 2 tablespoons olive oil; 2 garlic cloves, minced; 1 small onion, diced; 1 eggplant, chopped into cubes; 12 cup vegetable broth; 12 cup green pepper, chopped; 1 (8 ounce) jar marinated artichoke hearts, rinsed, drained, and chopped; 2 (15 ounce) cans diced tomatoes; 1 (15 ounce) can great northern beans; italian seasoning; crushed red pepper flakes; fresh basil

12 ingredients

5 steps

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
1 small onion, diced
1 eggplant, chopped into cubes
12 cup vegetable broth
12 cup green pepper, chopped
1 (8 ounce) jar marinated artichoke hearts, rinsed, drained, and chopped
2 (15 ounce) cans diced tomatoes
1 (15 ounce) can great northern beans
italian seasoning
crushed red pepper flakes
fresh basil

Directions

1

heat the olive oil in a large sauce pan and add the garlic and onion and saute until golden.
2

Turn down heat, add the eggplant and broth and cook the eggplant until it is soft.
3

Add the green pepper and cook a few minutes longer.
4

Add the artichoke hearts, tomatoes, desired seasoning and simmer until warmed through and then a few minutes extra.
5

Add the beans and cook a little longer, adjusting seasoning as needed.