Vegetable Stew (adapted from the Moosewood Cookbook)
Recipe for Category Soups & Stews
Contributed by Lisa (Urban Harvest)
2 Tbsp olive oil
3 cups minced onion
3 cloves minced garlic
2 medium potatoes
1 medium eggplant
2 stalks celery
1 stalk broccoli
2-3 medium carrots
1/2 cup dry red wine
3 Tbsp tomato paste
3 Tbsp molasses
2 tsp dill
sea salt and fresh black pepper to taste
** Chopped zucchini, mushrooms, beans, and tofu all make great additions!`
Heat oil in a Dutch oven. Add onion, garlic, potatoes, eggplant, salt, and pepper. Cover and cook over medium heat, stirring often, until potatoes are tender. Add small amounts of water if necessary to prevent sticking.
Add celery, broccoli, and carrots, with red wine (optional). Cook 8-10 minutes more, covered but stirring occasionally, until all vegetables are near-tender (8-10 min).
Add remaining ingredients, and stir. Cover and simmer on low about 15 minutes more, stirring occasionally. Taste to correct seasonings, and top with sour cream (or yogurt) and fresh parsley!