Asian Veggie Stew

• 2 teaspoons vegetable oil
• 1 eggplant, cubbed
• 6 okra pods, trimmed
• 14 lb butternut squash, cubed
• 12 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 12 teaspoon salt
• pepper
• 12 teaspoon white sugar

1. In pan heat 1 tsp oil.
2. Fry eggplant and okra for 2-3 minutes; set aside.
3. Heat remaining oil and fry squash 3-4 minutes.
4. Add broth and remaining ingredients; simmer for 3 minutes.
5. Return okra and eggplant and simmer another 3-4 minutes until tender.

vegetable oil, eggplant, okra pods, butternut squash, chicken broth, soy sauce, mirin, salt, pepper, white sugar

Taken from www.food.com/recipe/asian-veggie-stew-179622 (may not work)