Recipe - French Style Vegetable Stew

1 cup Chopped onions
2 Cloves garlic; minced
2 small Zucchini; thinly cut or sliced up
1 md Green pepper; cut into thin
strips
One half cup Olive or salad oil
1 md Eggplant; pared and cut into
strips
3 tablespoon Flour
4 md Tomatoes; peeled, cut into
eighths
One fourth cup Tomato ketchup
1 tablespoon Salt
1 teaspoon Apple cider vinegar
One half teaspoon Crushed oregano leaves
One fourth teaspoon 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 3035 minutes; stir occasionally, or until
vegetables are tender. Makes 810 servings (about 7 cups).

Recipe by: Heinz Posted to MCRecipe Digest V1 #685 by L979@aol.com on Jul
21, 1997