Eggplant Stew with Sunokes®
1 14 l/2-ounce can chicken broth
1 small eggplant, peeled and diced
2 cups Frieda’s Sunchokes®, julienne-cut
1/2 cup chopped yellow onion
2 cloves garlic, minced
1 3-ounce package Frieda’s Dried Tomatoes
1 cup chopped fresh tomatoes
2 medium green zucchini, sliced
2 tablespoons Fresh Basil, chopped, or 2 teaspoons crushed dried basil
1 tablespoon fresh Dillweed, chopped, or 1 teaspoon dill
Salt and pepper to taste
Combine the chicken broth, eggplant, Sunchokes®, onion and garlic in a large saucepan. Bring to a boil. Reduce the heat to low and simmer for 15 minutes.
Pour boiling water over the dried tomatoes. Let stand for about 20 minutes or until softened. Drain and cut into slivers. Add the dried tomatoes, fresh tomatoes, zucchini, basil and dillweed to the pan.
Simmer, uncovered, for 5 to 10 minutes more or until vegetables are tender. Season to taste with salt and pepper. Serve with a slotted spoon. Serve hot or chilled.