On cold winter days I love to prepare this stew for my family. What is wonderful about this stew is it only takes 15 minutes to cook. If you are looking for a quick, fast, and easy dinner, try this wonderful vegetable stew recipe. 

Ingredients:

• 1 or 2 Large black beauty eggplant, skinned and cubed (If they are small, use 2.)
• 2 Large green chili peppers, chopped fine with seeds removed (If you don’t like really spicy food I suggest you use 1 chili pepper.)
• 4 Medium white or red onions, chopped
• 2 Large green bell peppers, chopped
• 2 Large red bell peppers, chopped
• 2 Large yellow bell peppers, chopped
• 2 Large zucchini, sliced
• 2 Yellow squash, sliced
• 15 Button mushroom, sliced
• 4 Large red tomatoes, chopped
• 2 Large green tomatoes, chopped
• 5 to 7 Tablespoons olive oil
• 5 Cloves of garlic, minced
• 1/8 Teaspoon cayenne pepper
• ¼ Teaspoon paprika
• 1 Teaspoon fresh ginger, graded
• 1 Bay leaf
• 1 Clove
• Salt and pepper to taste 

Directions:

1. Heat 5 tablespoons of olive oil in a large stew pot.
2. Add onions, graded ginger, and garlic.
3. Sauté until onions are translucent.
4. Add the remaining ingredients to the pot.
5. Stir gently to coat all the vegetable with oil.
6. If your vegetables aren’t well coated with oil, add 2 more tablespoons of oil to the vegetables.
7. Cover the pot, reduce heat, and simmer for 15 minutes.
8. Check the bell peppers to see if they are cooked, but firm.
9. If the stew seems a little dry, add ½ to 1 cup of water.
10. Remove the bay leaf and clove before serving. 

Serve:

Serve with rice, tossed green salad, and hot bread or rolls. 

This recipe serves 6 to 8 people. Depending on how much stew you want to make you need to adjust your vegetables. You can add any vegetable to this stew you wish. I enjoy this combination of vegetable with the spicy ginger taste. I have had a few people say it was very spicy for their taste. If you don’t like spicy food I would suggest you don’t add the chili peppers to your stew.

Image: flickr.com