Type of dish: Main Dish

2 Tablespoons olive oil
2 medium onions, diced
3 cloves garlic, crushed
2 medium potatoes, in small chunks
3 carrots, sliced
2 medium-small eggplants, diced
1 stalk fresh broccoli, sliced
3 fresh tomatoes, diced
2 medium-small zucchini, in chunks
3 ears corn, kernels cut off the cob
1 cup red wine
1/3 cup Worcestershire sauce
salt and pepper, to taste
8 oz. wide egg noodles
sour cream for serving

In a stew pot, begin sauteing onions, garlic, potatoes, carrots, and eggplant in olive oil. Salt and pepper lightly. When potatoes begin to get tender, add broccoli and tomatoes, along with wine and Worcestershire. Steam until all vegetables begin to be tender, then add zucchini and corn. Cover and simmer over low heat for about 20 minutes. In the meantime, cook the egg noodles according to package directions. Add to stew, correct seasoning. Serve piping hot, topped with sour cream.

Recipe courtesy of Gazy Brothers Farm