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French Style Vegetable Stew
1 c Chopped onions
2 Cloves garlic; minced
2 sm Zucchini; thinly sliced
1 md Green pepper; cut into thin strips
1/2 c Olive or salad oil
1 md Eggplant; pared and cut into strips
3 tb Flour
4 md Tomatoes; peeled, cut into eighths
1/4 c Tomato ketchup
1 tb Salt
1 ts Apple cider vinegar
1/2 ts Crushed oregano leaves
1/4 ts Pepper
In Dutch oven, saute first four ingredients in oil until onion is transparent. Coat eggplant with flour; add with tomatoes to sauteed vegetables. Combine ketchup and remaining ingredients; pour over vegetables. Cover; simmer 30-35 minutes; stir occasionally, or until vegetables are tender. Makes 8-10 servings (about 7 cups).
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