Vegetable Stew - cooking recipe

Ingredients

3 Tbsp. oil
1 large onion, peeled and diced
2 green onions, sliced
1 garlic clove, chopped
1 red or green pepper, slivered
1 eggplant, cubed
2 yellow summer squash
2 green zucchini
1 c. tomatoes, diced
2 Tbsp. flour
salt, pepper, sage and chervil
cooked egg noodles

Preparation

Saute in oil the onions, garlic and pepper.
Flour the eggplant and brown on all sides in the oil.
Add the vegetables. Cover and steam 6 to 8 minutes until just barely tender.
Add grated cheese.
Serve over cooked egg noodles.
Yield: 4 to 6 servings.