Sicilian Stew


  • 1 Tbsp. extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 c. eggplant, chopped
  • 2 14.5 oz. cans diced fire-roasted tomatoes
  • 1 c. carrots, diced
  • 3 c. mushrooms, finely chopped
  • 1 Tbsp. jalapeño pepper, chopped
  • 1 Tbsp. capers, drained and rinsed
  • 1/2 tsp. dried savory
  • 1/2 tsp. ground coriander
  • 1 Tbsp. Vegesal
  • 1/4 c. Bragg’s liquid aminos
  • 1/2 c. red or white grape juice
  • 1 c. water
  • salt to taste


  1. In a large saucepan, sauté onions in olive oil. Add garlic, eggplant, mushrooms and seasonings. Add remaining vegetables except tomatoes and sauté lightly.
  2. Add water, grape juice, liquid aminos and tomatoes. Salt to taste. Simmer about 45 minutes, or until vegetables are tender.

Serving suggestion: Place polenta in large muffin tins and press in center to hollow out a depression. When set, remove from muffin tins and fill with Sicilian Stew.

Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Soups

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.