Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Dinner
Category: Soups & Stews
This Recipe Makes: 6 Serving(s)

This rich vegetable stew can be served over brown rice, pasta, or couscous, either hot or cold.

What you’ll need
2 tbsp. olive oil2 med onions, chopped4 small cloves garlic, minced1 med green bell pepper, sliced1 large yellow bell pepper, sliced1 1/4 lb eggplant, peeled and cubed1/4 tsp. salt1/4 tsp. pepper2 tbsp. flour2 med zucchini, sliced1 tbsp. red wine vinegar2 tbsp. capers, rinsed1/4 cup chopped flat-leaf parsley

Step 1
In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook and stir until crisp-tender, about 3 minutes.
Step 2
Add bell peppers and cook and stir until crisp-tender about 3 minutes.
Step 3
Sprinkle eggplant with salt, pepper, and flour. Add to saucepan and cook and stir until eggplant begins to soften, about 10-15 minutes.
Step 4
Add remaining ingredients except parsley, cover, and simmer for 30-35 minutes, or until vegetables are soft and mixture is blended. Sprinkle with parsley and serve.

Diabetic Exchanges
Non-Starchy Vegetables: 3Fat: 1