Ingredients
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
2 medium potatoes, cut into 1/2-inch cubes, about 2 cups
1 cup onion, coarsely chopped
1/2 pound eggplant, cut into 1/2-inch cubes, about 2 cups
3 carrots, cut into 1/4-inch thick rounds
2 stalks celery, cut into 1/4-inch thick slices
1 cup dry red wine
1 (14.5 ounce) can diced tomatoes
2 tablespoons GOLDEN BLOSSOM HONEY
2 cups fresh broccoli florets
1 medium zucchini, cut into 1/2-inch cubes, about 2 cups
1/4 pound sliced mushrooms
1 teaspoon dried dill weed
1/2 cup feta cheese, crumbled
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a large pot, heat olive oil and butter. Add garlic, potatoes, onion and eggplant. Cook about 5 minutes, stirring often. Add carrots, celery and red wine. Cover and simmer 5 minutes. Add tomatoes, honey, broccoli, zucchini, mushrooms and dill. Cover and simmer 20-30 minutes until vegetables are tender.
To serve, spoon stew into bowls and top with crumbled feta cheese.
Serves: 4-6
To serve, spoon stew into bowls and top with crumbled feta cheese.
Serves: 4-6
