Eggplant and Vegetable Stew

Name: Eggplant and Vegetable Stew
Total time: 30 min
Yield: 6
Ingredients: 3 tablespoons of finely chopped onion; 1 clove of garlic, minced; 2 tablespoons of olive oil; 1 1/2 cups of peeled and seeded tomato, diced; 1 beef broth tablet; 1 cup of sliced carrots; 5 cups of diced potatoes; 1 cup of sliced green beans; 2 cups of diced eggplant; 1 tablespoon of Worcestershire sauce; 1 tablespoon of ketchup; Salt, pepper, and nutmeg to taste; 1/2 can of heavy cream

1
3 tablespoons of finely chopped onion
2
1 clove of garlic, minced
3
2 tablespoons of olive oil
4
1 1/2 cups of peeled and seeded tomato, diced
5
1 beef broth tablet
6
1 cup of sliced carrots
7
5 cups of diced potatoes
8
1 cup of sliced green beans
9
2 cups of diced eggplant
10
1 tablespoon of Worcestershire sauce
11
1 tablespoon of ketchup
12
Salt, pepper, and nutmeg to taste
13
1/2 can of heavy cream

Ingredients

1
3 tablespoons of finely chopped onion
2
1 clove of garlic, minced
3
2 tablespoons of olive oil
4
1 1/2 cups of peeled and seeded tomato, diced
5
1 beef broth tablet
6
1 cup of sliced carrots
7
5 cups of diced potatoes
8
1 cup of sliced green beans
9
2 cups of diced eggplant
10
1 tablespoon of Worcestershire sauce
11
1 tablespoon of ketchup
12
Salt, pepper, and nutmeg to taste
13
1/2 can of heavy cream

Directions

1
Sauté the onion and garlic in hot olive oil
2
Add the diced tomato, beef broth, and stir until the tablet is dissolved
3
Add the carrots and potatoes, and add two cups of boiling water
4
Simmer, reduce heat, and cook for five minutes
5
Add the green beans and cook for another five minutes
6
Add the eggplant and simmer for two minutes
7
If necessary, add more hot water as needed
8
Cook until all liquid has been absorbed, then season with Worcestershire sauce, ketchup, pepper, and nutmeg
9
Stir in heavy cream to adjust seasoning, then serve hot.