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    Saturday, August 01, 2015

    Vegetable basil-rosemary Stew recipe


    Oil for deep frying
    3 medium sized potatoes, peeled and cubed
    2 medium sized eggplants, unpeeled and cubed
    3 medium sized tomato, cubed
    2 cups artichokes, quartered
    2 cups pumpkin, cubed
    2 cups zucchini, thick slices
    1 tablespoon fresh rosemary
    4 fresh basil leaves
    3 tablespoons olive oil
    1 teaspoon crushed pepper
    1 cup frozen green peas
    1 cup canned corn, drained
    3 cups chicken stock 


    - Preheat oven to 180 degree Celsius.
    - Heat oil in a deep frying pan over medium high heat.
    - Fry potatoes till golden, half cooked, lift on kitchen towel to get rid of excess oil.
    - Fry eggplants for about 3 minutes, lift on kitchen towel to get rid of excess oil.
    - Place fried potatoes and eggplants in a bowl; add tomatoes, artichokes, pumpkin and zucchini.
    - Add rosemary, basil, olive oil, season with salt and pepper and stir.
    - Mix in peas and corn, place mixture in a baking dish, pour chicken stock.
    - Place in the oven on for about 30 minutes or until done.
    - Serve vegetable with plain white rice.

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    Item Reviewed: Vegetable basil-rosemary Stew recipe Rating: 5 Reviewed By: Mrs. Chef
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