No-Meat Stew |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 3 tablespoons olive oil | 1 potato, peeled and diced | 1 green pepper, diced |
| 1 zucchini, sliced | 1 yellow squash, sliced | 1 eggplant, peeled and diced |
| 1 24-ounce can of tomatoes, chopped (low-sodium; save the juice) | 1 teaspoon basil | 1 teaspoon sugar |
| 1/2 teaspoon pepper | ||
| 1 | In a saucepan, heat the olive oil. Add the vegetables, tomatoes with juice, basil, sugar, and pepper. |
| 2 | Bring to a boil, then reduce the heat to low and let simmer, covered, for 30 to 40 minutes. |
| 2 | Let cool before serving. |