Vegetable Stew

Ingredients

• 3 Tbsp oil
• 1 large onion peeled and diced
• 2 green onions sliced
• 1 garlic clove chopped
• 1 red or green pepper slivered
• 1 eggplant cubed
• 2 yellow summer squash
• 2 green zucchini
• 1 c tomatoes diced
• 2 Tbsp flour
• salt pepper sage and chervil
• cooked egg noodles

Directions

1. Saute in oil the onions garlic and pepper
2. Flour the eggplant and brown on all sides in the oil
3. Add the vegetables Cover and steam 6 to 8 minutes until just barely tender
4. Add grated cheese
5. Serve over cooked egg noodles
6. Yield 4 to 6 servings