Description Edit

  • Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cook onion and garlic in vegetable oil 2 to 3 minutes or until tender crisp in dutch oven.
  2. Add broth, eggplant, green pepper, zucchini, tomatoes, bay leaf, salt, thyme and pepper.
  3. Bring to a boil.
  4. Cover, reduce heat, and simmer 5 to 10 minutes or until vegetables are tender.
  5. Remove bay leaf.
  6. Combine cornstarch with water.
  7. Stir into vegetable mixture and cook 1 to 2 minutes or until clear and thickened.
  8. Serve over beds of fluffy rice.

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