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Roasted Vegetable Stew

 Healthy, warm, comforting stews- who can say no to them when the temperatures are in the single digits?


olive oil, salt, pepper, sugar

14.5 ounce can whole peeled tomatoes

1 eggplant

1 zucchini

2 Mediterranean pitas 

2 teaspoons dried oregano

1/4 cup feta


Roughly chop tomatoes directly in can using kitchen scissors.

Trim ends from eggplant and cut into 3/4 inch pieces. Cut zucchini into 1⁄2-inch pieces.

Finely chop  garlic.

Heat 2 tablespoons oil in a medium skillet over medium-high heat. Add pita, one at a time; fry until golden-brown. Transfer to a plate and sprinkle with a pinch each of salt and oregano. Cover with a clean kitchen towel or foil to keep warm.

Heat 3 tablespoons oil in same skillet over medium-high. Add zucchini and eggplant; cook, stirring occasionally, until golden- brown.

To skillet with veggies, add chopped garlic and  oregano. Cook, stirring, until fragrant, about 30 seconds. Add tomatoes, 1⁄4 cup water , and a pinch of sugar. Bring to a simmer and cook. Season to taste with salt and pepper.

Remove roasted vegetable stew from heat and crumble feta over top. Cut pita into wedges and serve alongside for dipping. Enjoy!


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