Provencal Vegetable Stew

1/4 cup extra-virgin olive oil
4 garlic cloves, chopped
1 bay leaf
1/2 pound button mushrooms, trimmed and halved
1 yellow onion, chopped
2 celery ribs, chopped
1 green or red bell pepper, stemmed, seeded and chopped
1 medium to large eggplant, cut in 1-inch cubes
Salt and black pepper
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh rosemary, chopped
1/2 cup dry white wine
1 14-ounce can petite diced tomatoes or tomato sauce
Crusty bread, such as a baguette

Heat the olive oil in a deep skillet over medium to medium high heat. Add
the garlic, bay leaf, mushrooms, onion, celery and peppers. Saute for a
couple of minutes, then add the eggplant and season everything with salt
and pepper and the fresh herbs. Cook for 15 minutes or until the eggplant is
tender. Deglaze with the wine and scrape up the vegetable bits from the
bottom of the pan, then stir in the tomatoes or tomato sauce and heat
through. Turn off the heat and discard the bay leaf. Let the vegetables
stand a few minutes, then stir and serve with the warm crusty bread and
butter.
Makes 4 servings.

Source: "Express Lane Meals: A 30-Minute Meal Cookbook" by Rachael Ray

Sandy U.

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