Southern Vegetable Stew - cooking recipe

Ingredients

cooking spray
1/4 cup sliced green onion
1 medium green bell pepper, coarsely chopped
4 garlic cloves, minced
2 cups vegetable stock
14 1/2 ounces diced low-sodium tomatoes, undrained
8 ounces white pearl onions, peeled
2 teaspoons paprika
1 small eggplant, see note
2 cups coarsely shredded carrots
1 medium zucchini, 3/4 in cubes
4 ounces fresh okra, 1/2 inch slices
1 1/2 teaspoons coarse grain mustard
red pepper sauce, to taste
salt, to taste
fresh ground pepper, to taste
minced parsley, garnish

Preparation

Notes: Use the greens also of the green onions. Peel the eggplant and cube into 3/4 cubes.
Pam your pan then heat over med heat until hot. Saute onions, peppers and garlic adding some broth if needed until softened.
Now add the stock, tomatoes, pearl onions and paprika and heat to boiling. Reduce heat and simmer 10 minutes or until onions are tender.
Spray a large skillet with pam then heat over med heat until hot. Saute eggplant, carrots, zucchini, and okra with some broth if needed until they are tender. Now add to the tomato mix.
Add the mustard and simmer until vegetables are tender adding more liquid if needed.
Season to taste and serve garnished with Parsley.