Eggplant Stew

You can make this stew with or without meat, simmered on the stove top, in a slow cooker, or even in an 8-quart pressure cooker (Instant Pot). You can feed a lot of hungry people with this one, and even more if you stretch it with rice, pasta, potatoes, or bread bowls.

Ingredients:

• 2 28-oz cans of diced tomatoes
• 2 cans water
• 2 8-oz cans mushrooms, stems and pieces (do not drain!)
• 4-5 tsp Italian seasoning
• 1 tsp crushed red pepper flakes
• 1/4 cup jarred garlic (minced or chopped)
• 1.5 LBS boneless beef cubes (chuck or round) (optional)
• 1 large Spanish onion, cut up
• 1 large green bell pepper, cut up
• 1 large red bell pepper, cut up
• 1 large eggplant, cubed (leave the skin on)
• 1 zucchini, cubed (leave the skin on)
• 2 12-oz cans tomato paste

Directions:

1. Combine all ingredients, except the tomato paste, and stir to evenly distribute the seasonings.
2. Cook according to the following chart:

3. Add the tomato paste and stir to combine thoroughly. The longer you stir it, the better it will be. So, don’t be in a hurry.
4. Serve over rice, pasta, potatoes, or bread bowls, if desired.

Yield: Approximately 6.5 quarts