Dinner

Vegetable Stifado - Moosewood Cookbook is for Dinner.

Vegetable Stifado - Moosewood Cookbook takes several minutes to prepare.

Vegetable Stifado - Moosewood Cookbook takes several minutes to cook.

Vegetable Stifado - Moosewood Cookbook makes 6 servings.

The ingredients for Vegetable Stifado - Moosewood Cookbook are:

1 medium onion, chopped
3 garlic cloves, minced or pressed
1 medium potato cubed
1 medium eggplant
3 cups undrained canned tomatoes
1.5 cups water
1 teaspoon salt
1 sprig fresh rosemary

1 medium zucchini or yellow squash
1 bell pepper
1 cup frozen sliced okra
juice of 1 lemon
1 tablespooon fresh dill (1 tsp dried)
ground black pepper to taste
Feta cheese crumbles

Here is how you make Vegetable Stifado - Moosewood Cookbook:

Serves 6.In large stewpot saute onions and garlic in oil until soften. Cut potato into 1/2 inch cubes and add to pot. Cut eggplant into 1 inch cubes. Add vegetables and juice from tomatoes, setting aside the tomatoes. Stir in water, salt, rosemary. bring to a bil, reduce heat, and simmer, covered about 10 minutes. Ffter the firs 10 minutes the stew can be uncovered.While it simmers, cut the squash into 1 inch cubes nad teh bell pepper into 1 inch npieces. When the potatoes are beginning to soften, add squash and red pepper and coontinue to cook 5 minutes. Coarsely chop the tomatoes and add to the pot along with okra, lemon jiuce and dill. Simmer about 5 minutes, until vegetables are tender. Add black pepper to taste and remove rosemary sprig. Serve topped with feta cheese.Number of Servings: 6Recipe submitted by SparkPeople user HOLLYBEHRE.

The nutritional information for Vegetable Stifado - Moosewood Cookbook is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 177.7

• Total Fat: 9.0 g
• Cholesterol: 16.8 mg
• Sodium: 370.7 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 4.9 g
• Protein: 5.8 g