Add vegetables and heat thoroughly	Vegetarian Stew

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Vegetarian Stew

Source: St. Louis Post-Dispatch, July 11, 1993

Yield: 12 servings

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Ingredients

• 5 medium potatoes, cut in 1 1/2-inch chunks

• 4 Tbsp olive oil, divided

• Salt

• 3/4 tsp ground white pepper

• 3 carrots, sliced in 1-in pieces

• 3 large zucchini, cut in 1-in chunks

• 2 eggplants, cut in 1 1/2-in chunks

• 1 small clove garlic, diced

• 1/2 large onion, chopped

• 3 lb whole tomatoes, chopped

• 2 Tbsp red wine vinegar

• 1 tsp chopped dried tarragon

• 3/4 tsp chopped dried dill

• 1 1/3 tsp ground cinnamon

• Freshly ground black pepper

• Cooked rice or pasta

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Preparation

Toss potatoes with 2 tablespoons olive oil, 1 tablespoon salt and white pepper. Bake on cookie sheet in a preheated 350-degree oven 45 minutes, or until tender and browned.

In separate pots, boil carrots 14 minutes, or until tender; boil zucchini 10 minutes, or until tender; boil eggplant 6 minutes, or until tender. Drain vegetables and set aside.

Heat remaining 2 tablespoons olive oil in a large pot; saute garlic and onion until golden brown. Add tomatoes, vinegar, tarragon, dill, cinnamon, salt and pepper to taste and 8 cups water. Bring to a boil. Simmer 10 minutes; add vegetables. Heat thoroughly and serve over rice or pasta.