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Vegan Moroccan Stew

Nutrition Facts

Ingredients

1/2 medium eggplant, cut into 1-inch cubes (about 2 1/2 cups)

2 medium green or red bell peppers, chopped (about 2 cups)

1/2 large onion, chopped (about 1 cup)

3 cloves garlic, minced

1 tablespoon vegetable oil

2 cups vegetable broth

1 large tomato, chopped (about 2 cups)

1 large potato, peeled and cut into 3/4-inch pieces (about 1 1/2 cups)

1 medium zucchini, sliced 1/4 inch thick (about 1 cup)

1/3 cup golden raisins or raisins

1/4 cup pitted black olives, sliced

2 teaspoons dried oregano leaves

1 teaspoon curry powder

1/2 teaspoon turmeric

1 package (8 oz.) Meal Starters™ Chik'n Strips

Directions

1. In colander rinse eggplant under cold running water. Drain thoroughly.

2. In nonstick Dutch oven cook peppers, onion and garlic in vegetable oil over medium heat about 3 minutes or until tender, stirring frequently. Stir in eggplant, broth, tomato, potato, zucchini, raisins, olives, oregano, curry powder and turmeric. Bring to boiling. Reduce heat. Simmer, covered, about 25 minutes or until vegetables are tender.

3. Stir in MORNINGSTAR FARMS MEAL STARTERS CHIK'N STRIPS. Cook, covered, about 4 minutes or until heated through.