2 to 3 ounces olive oil
In wok, sauté eggplant and onion for approximately 4 minutes. Add asparagus and cabbage and cook 4 minutes more. Finely, add tomatoes, yucca, oregano, sage, thyme and salt and pepper, to taste. Cover and simmer 10 to 15 minutes.
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)
salt and pepper to taste
round mini-loaves of bread
Hollow out centers of mini loaves. Serve stew inside hollowed-out loaves. Garnish with bread from inside the loaves.
Yield: 4 to 6 servings
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