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Gallery Vegetable Saute Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons olive oil 1 onion, chopped 3 cloves garlic, minced 1 pound eggplant, cut into 1-inch dice 1/2 pound white mushrooms, halved Salt and pepper 1 pound zucchini, cut into 3/4-inch chunks 2 1/2 cups water 1 can tomato puree (14 1/2 ounces) 1 can (14 1/2 ounces) cannellini beans, drained and rinsed 2 teaspoons wine vinegar 1/3 cup chopped fresh parsley
Cook’s Notes To help this squash cook evenly, cut it into uniform pieces; first slice the zucchini in half lengthwise. Then slice each half crosswise. For attractive half-moons, cut on a slight diagonal.
Gallery Vegetable Saute
Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Gallery
Vegetable Saute
Vegetable Saute
Vegetable Saute
Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Recipe Summary
prep: 20 mins total: 45 mins
Servings: 4
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons olive oil 1 onion, chopped 3 cloves garlic, minced 1 pound eggplant, cut into 1-inch dice 1/2 pound white mushrooms, halved Salt and pepper 1 pound zucchini, cut into 3/4-inch chunks 2 1/2 cups water 1 can tomato puree (14 1/2 ounces) 1 can (14 1/2 ounces) cannellini beans, drained and rinsed 2 teaspoons wine vinegar 1/3 cup chopped fresh parsley
Directions
In a Dutch oven, heat oil over medium heat. Add onion, garlic, eggplant, mushrooms, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until eggplant begins to brown, 5 to 10 minutes.
Add zucchini, water, and tomato puree, and bring to a boil. Reduce heat to medium-low, cover, and cook until eggplant is tender, about 20 minutes. Stir in beans, vinegar, and parsley, and cook just until heated through, about 5 minutes.
Cook’s Notes To help this squash cook evenly, cut it into uniform pieces; first slice the zucchini in half lengthwise. Then slice each half crosswise. For attractive half-moons, cut on a slight diagonal.
Cook’s Notes
To help this squash cook evenly, cut it into uniform pieces; first slice the zucchini in half lengthwise. Then slice each half crosswise. For attractive half-moons, cut on a slight diagonal.
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All Reviews for Vegetable Saute
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All Reviews for Vegetable Saute
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
