This is an easy healthy recipe and tastes even better the next day! Enjoy!
1 large sweet onion chopped
2 T olive oil
1 med-large eggplant peeled, diced
1 large carrot peeled and chopped
2 med-large potatoes peeled and diced
4 large zucchini peeled and quartered
1 28 oz can crushed tomatoes
1 large fresh tomato diced
1 cup chicken or vegetable Broth
1/4 tsp crushed red pepper
1 tsp garlic powder
2 tsp Italian seasoning
salt and pepper to taste
Saute onions in oil until soft. Then add potatoes, carrots and eggplant with 1/4 cup of chicken broth. Saute until fork tender about 12-15 minutes. Then add diced tomatoes, canned tomatoes, zucchini and 3/4 cup of chicken broth. Bring mixture to boil. Add crushed red pepper, garlic powder, Italian seasoning and salt and pepper to taste. Reduce heat to med-low stirring occasionally for at least 15 minutes until zucchini is tender. taste and adjust seasoning if necessary. Serve hot with crusty bread.
Serves 6-8 large servings