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Olympic Stew
 (1 vote)
1 tablespoon olive oil
1 medium eggplant peeled and cut into 1/2-inch cubes
2 large leeks sliced (white part only)
1 cup chopped green bell pepper
3 cloves garlic crushed
3 cups sliced mushrooms
1 15 ounce can tomato sauce
1 16 ounce can white beans (cannellini) rinsed and drained
1/4 cup water
1/4 cup sherry
1 teaspoon white vinegar
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
salt and pepper to taste
Heat oil in a large nonstick skillet over medium heat. Add eggplant, leeks, bell pepper, and garlic. Cook, stirring frequently, 10 minutes. Add mushrooms. Continue to cook, stirring frequently, 5 minutes.
Add remaining ingredients, mixing well. When mixture boils, cover skillet, reduce heat to medium-low, and simmer 20 minutes. Remove and discard bay leaf before serving.
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