1. Wash the vegetables. Core the tomatoes and chop into quarters. Cut eggplant and zucchini into thick slices. 2. In a large dutch oven, layer starting with eggplant, next the tomatoes then the zucchini. Between each layer add a few slices of garlic and sprinkle some of the parsley and basil. Season with salt and pepper. (if you are using a non stick pan, brush olive oil on the bottom so the first layer of eggplant does not stick). 3. Cover and cook over very low heat until the vegetables are tender, about 1 1/2 hours to 2 hours. Do not stir or lift lid. When done, allow stew to sit for 20 min before taking lid off. Stir and serve. ---------------------------------------------------------------------------
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