Vegetable Stew with Chickpeas, Eggplant and Zucchini

cutco.com

Becky Carson

1 medium eggplant, cubed (bite-size pieces)

½ teaspoon fine sea salt

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

2 teaspoons Italian seasoning blend

1 medium-to-large zucchini, thinly sliced rounds

2 large carrots, peeled and sliced

2 stalks celery, sliced

1 can chickpeas, drained and rinsed

28 ounces no-salt-added diced tomatoes

3 bay leaves

2 ears corn, kernels cut from the cob

Fine sea salt and ground black pepper to taste

Directions at cutco.com

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