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Categories:
olive oil broccoli florets cremini mushrooms carrot eggplant green onions potato tomatoes lemon juice white wine tomato juice oregano
Viewed: 109 - Published at: 2 years agoIngredients
- 1tbs olive oil
- 1 cup small broccoli florets
- 1 cup cremini mushrooms
- 1 medium carrot, peeled and sliced thin
- 1 cup eggplant, peeled and diced (see note)
- 2 green onions, cut into 1/2 inch pieces, including the stems
- 1 medium potato, cooked and sliced
- 2 ripe plum tomatoes, chopped
- 2 tbs fresh lemon juice
- 1/2 cup dry white wine
- 1/4 cup tomato juice
- 1 tsp dried oregano
Method
- Heat oil over medium-high heat in large skillet. Add all vegetables, except potatoes and tomatoes. Cook stirring gently and frequently, until tender crisp, about 8 to 10 minutes. Add potatoes and tomatoes. Continue to stir gently and frequently for an additional 3 minutes.
- Combine lemon juice, tomato juice, wine and oregano in a small bowl and mix thoroughly.
- Add sauce to skillet simmer until liquid begins to thicken, about 5 minutes.Serve immediately.
- NOTE; Select smaller, younger eggplant and blot cubes with paper towels to remove moisture. don't rinse the pieces because they absorb too much water.
