Eggplant Stew

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons dried basil
1 eggplant, chopped into bite-size pieces
1 zucchini, chopped into bite-size pieces
1 yellow pepper chopped into small pieces
1 can chopped tomatoes
Sea salt and pepper to taste
(Optional) Turmeric

Method

Pre-heat oven at 300 degrees
Meanwhile, in a deep pot heat olive oil.
Add onion, garlic and basil and sauté for 3 minutes.
Add the eggplant, zucchini and pepper and sauté for another 5 minutes.
Move into a clay over pot (Dutch Oven)
Add tomatoes, sea salt and pepper to taste.
Cover and cook for 60 minutes.

V / GF