Resurrected Veggie Stew

Ok, I admit it.  Many times I buy too many vegetables!  This past week I had a bunch of veggies that were coming to the end of their refrigerator drawer life.  Small gray and black spots were appearing on some and the stalks of others were looking like dried sticks.  What to do?  I pulled out my trusty wok-pan intending to make the usually Eggplant-spaghetti sauce fare and got off track to excellent results.  I guess all they needed was a little love and moisture, LOL!   (this picture really doesn't do it justice.  When it was freshly cooked it was the most beautiful colors: bright green asparagus, firm tomatoe pieces, the broth was clearer.... Note to self: don't wait and take pictures of leftovers!)

Ingredients

A little Olive Oil

1 1/2 medium Yellow Onion, chopped

1 medium Eggplant, peeled, diced into 1/2 to ¾ inch cubes

2 Yellow Squash, cleaned, quartered and sliced to ½ inch quarter pieces

3 Zucchini, cleaned, quartered and sliced to ½ inch quarter pieces

4 stalks Celery, cleaned, sliced lengthwise, then chopped into ½ inch pieces

1 Red Bell Pepper, chopped, diced

1 Yellow Bell Pepper, chopped, diced

1 bunch Asparagus, cleaned, cut off dried ends, chop into 1 to 1 ½ inch pieces

6 Roma Tomatoes, Large Dice

2 cups strong Chicken or Turkey broth (see Notes)

1 teaspoon Celery Seed

1 teaspoon Garlic Powder

1/2 teaspoon White Pepper

1 teaspoon dried Basil

1 teaspoon dried Thyme

1 teaspoon Sea Salt, to taste [1/3 teaspoon]

Optional

1 Jalapeno, cleaned, chopped very small (what can I say… it was way at the bottom of the drawer—had forgotten all about it!)

Directions

In large stock pot (or wok-pot), place Yellow Onions and and enough Olive Oil to keep the onions from sticking.  Cover and sauté until onions are turning clear.  Add Celery, Celery Seed and Cumin Seed.  Cover for another couple minutes, allowing the seeds to heat and release their flavor.  Then add Eggplant, Yellow Squash, Zucchini, Bell Pepper.  Mix well and cover until heated through and Eggplant is well on it way to softening.  Add Chicken/Turkey Broth, White Pepper, Basil, Thyme, Garlic Powder and Salt.  Cover and cook until Eggplant and other veggies are barely done.  Add Asparagus and Tomatoes, mix well and cover for 5 minutes.  Serve Hot.

Abstinent Measuring

1 cup = 1 vegetable

Notes

Strong chicken Broth.  The idea is maximum flavor with minimum liquid.  If you are using homemade Chicken broth, stuff you save from the bottom of your own roasting pan, this is probably strong enough.  Just increase the whole measure up to 2 cups if you start with less.  If however you are using store bought, I recommend 2 cups water and 3-4 cubes or powder equivalent—so double strength.