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Mediterranean Vegetable Stew with Beans
Ingredients
  • 1 medium eggplant cubed
  • 1 medium zucchini cubed/cut into chunks
  • 1 red bell pepper roughly chopped
  • 10.58 ounces ( 300 g) butternut squash peeled, cubed
  • 1 onion finely chopped
  • 4 garlic cloves finely chopped
  • 1x14.11oz can ( 400 g) tomatoes
  • 1x14.11oz can ( 400 g) white kidney beans or another white bean variety, including the water
  • 4 sun dried tomatoes in oil, finely chopped
  • 3 tablespoons tomato puree
  • 1 bay leaf
  • 1 teaspoon each oregano and thyme
  • 5 tablespoons white wine
  • 3 tablespoons olive oil
  • ⅘ cup ( 200 ml) vegetable stock hot
  • ⅔ teaspoon coarse sea salt plus pepper to taste
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