Zucchini and Pepper Stew
|Tomato paste||6 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Stalk celery||1 , sliced|
|Carrot||1 , sliced|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Green peppers||4 Large, sliced|
|Zucchini||2 Medium, diced|
|Potatoes||4 Small, peeled, diced|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Grated parmesan cheese||1 Tablespoon|
Put first 4 ingredients in saucepan, bring to boil and simmer, covered, for about 1 hour.
Heat oil in skillet and add next 5 ingredients.
Cook until slightly browned.
Add to first mixture and simmer for 10 minutes, or until vegetables are tender.
Season with salt and pepper to taste and serve with the cheese as a main dish.
Makes 6 servings.