Autumn Equinox Stew
1 tbsp. olive oil
1 onion, diced
3 cloves garlic, minced
1 large eggplant, cubed
1 small acorn squash, peeled, cubed
1 large zucchini, peeled and cubed
1 tsp. salt
black pepper to taste
1 sprig fresh thyme
3 large tomatoes, diced
1 1/2 cups of water
1 cup dried lentils
Give thanks for the earth's bounty with this luscious stew made from fresh seasonal vegetables. This stew cooks quickly and can be easily prepared over a festive fire or on the stove.
Put olive oil in a large pot on medium heat. Saute onion and garlic until highly aromatic. Add eggplant and squash and zucchini. Saute until edges show signs of cooking. Add remaining ingredients and simmer on medium heat for 10 to 15 minutes. Serve with fresh-baked bread.
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