After the turkey, mashed potatoes and pie are gone, this healthy stew will provide a nice contrast to the excess of Thanksgiving.
In the meantime, best wishes for a very happy Thanksgiving to all!
2 Tablespoons extra virgin olive oil
1 yellow onion, chopped
4 cloves garlic, chopped
1/4 - 1/2 teaspoon crushed red chili flakes
1 15 ounce can low sodium diced tomatoes
6 small red potatoes, quartered
1 bell pepper, color of choice, diced
1 medium eggplant, peeled and cut into bite size chunks
2 small zucchini, cut into bite size chunks
Fresh parsley, basil, thyme, rosemary, oregano, marjoram or the dried equivalent ( I used to try to strip the leaves off the thyme twigs but found you could just add them to a dish. After cooking the leaves fall off and you just fish out the twigs)
Salt and freshly ground pepper to taste
In a stew pot, saute the onion and garlic until softened ( I used a tagine and felt sort of cool as I don't use it much). Add the tomatoes, potatoes, peppers and cook covered for about 10 minutes. Add everything else and simmer covered until everything is tender. Add a little water if it seems to need it. This could take a half hour or more depending on the speed of simmering. Just taste it every once in awhile. Fish out the bay leaf and thyme twigs. Season to taste and serve.