0.0 – 0 reviews • Vegetable
| Total: |
35 min |
| Prep: |
10 min |
| Cook: |
25 min |
| Yield: |
4 to 6 servings |
| Total: |
35 min |
| Prep: |
10 min |
| Cook: |
25 min |
| Yield: |
4 to 6 servings |
Ingredients
- 2 to 3 ounces olive oil
- 1 medium to large eggplant, cubed
- 1 large onion, diced
- 1/4 pound asparagus, cut into 1-inch pieces
- 6 leaves Napa cabbage, chopped
- 1 basket cherry tomatoes, sliced in half
- 1/2 pound yucca, peeled and cut into 1/4-inch pieces, roasted (400 degrees 20 to 30 minutes, or until brown and tender)
- Oregano
- Sage
- Thyme
- Salt and pepper to taste
- Round mini-loaves of bread
Instructions
- In wok, saute eggplant and onion for approximately 4 minutes. Add asparagus and cabbage and cook 4 minutes more. Finally, add tomatoes, yucca, oregano, sage, thyme and salt and pepper, to taste. Cover and simmer 10 to 15 minutes.
- Hollow out centers of mini loaves. Serve stew inside hollowed-out loaves. Garnish with bread from inside the loaves.
