Vegetable Stew

• 2 medium onions, sliced
• 3 cloves crushed garlic
• 2 medium potatoes, in small chunks
• 3 carrots, sliced
• 2 stalks celery, sliced
• 1 eggplant, diced
• 2 medium-small zucchini, in chunks
• 1 stalk fresh broccoli, sliced
• 3 fresh tomatoes, diced
• 1/4 lb. sliced mushrooms
• 3 Tbsp. tomato paste
• 3 Tbsp. molasses
• 1 tsp. dill weed
• 1/2 c. Burgundy
• salt and pepper
• butter (to saute)

1. In a stew pot, begin sauteing onions, garlic, potatoes and eggplant in butter.
2. Salt and pepper lightly.
3. When potatoes begin to get tender, add celery, broccoli, carrots
4. and Burgundy. Steam until all vegetables begin to be tender, then add zucchini, tomato paste, mushrooms, molasses and dill. Cover and simmer over low heat about 20 minutes. Correct seasoning. Serve piping hot, topped with sour cream and freshly chopped parsley.

onions, garlic, potatoes, carrots, stalks celery, eggplant, zucchini, broccoli, tomatoes, mushrooms, tomato paste, molasses, dill weed, burgundy, salt, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=699254 (may not work)