Recipe - Mediterrean Stew

1 md Eggplant; cubed
2 Zuchinnis; chopped
1 lg Onion; chopped
1 Red bell pepper; chopped
1 Green bell pepper; chopped
3 (up to)
6 Cloves garlic; minced
1 cn Artichoke hearts (packed in
water not oil) cut into
quarters
2 cup Garbanzo beans
1 cn (28oz) tomatoes; chopped
2 teaspoon Dried oregano or marjoram
1 teaspoon Dried basil
Lots of freshly gound black
pepper
Salt if you need it

Date: Tue, 30 Apr 1996 13:13:36 0400

From: jrg14@cornell.edu (Jan Gordon)
Jennifer, I make a "Mediterrean Stew" that we enjoy a lot. It is good
served over noodles, rice or couscous. It goes something like this:

put it all into a large dutch oven and simmer for 2 hours or so, or put it
in the crock pot and let go on low all day.

For a first course, you could serve tabhouli (sp??) or sometimes you can
find stuffed grape leaves that are vegetarian and not too oily. Or, a
simple salad of cut or sliced up cucumbers and onions, add a dollop of ff plain
yogurt if you do dairy. Or just make wonderful roasted garlic to spread on
slices of a good baguette.

For a romantic dessert, serve champagne and make a lovely tray of bite
sized fruits: berries, grapes, melon balls, etc, and serve a
yogurtgingerhoney dip and you can feed each other.. hmmmmm.... and see
where that leads.......

FATFREE DIGEST V96 #120

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.