Creamy Provençal Vegetable Stew
Eggplant is the star of this vegetable stew that uses canned tomatoes, cream of chicken soup and chicken broth to ensure that it goes from pantry to table in just 35 minutes.
Ingredients
2 tablespoons olive oil
3.5 cups cubed peeled eggplant(about 1 small eggplant)
3 ounces mushrooms, sliced (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 cup Swanson® Chicken Brothor Swanson Chicken Stock
1 can (about 14.5 ounces) diced tomatoes, undrained
0.5 teaspoon dried thyme, crushed
3.5 cups cubed peeled eggplant(about 1 small eggplant)
3 ounces mushrooms, sliced (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 cup Swanson® Chicken Brothor Swanson Chicken Stock
1 can (about 14.5 ounces) diced tomatoes, undrained
0.5 teaspoon dried thyme, crushed
Instructions
Heat the oil in a 10-inch skillet over medium heat. Add the eggplant, mushrooms, onion and garlic and cook until the vegetables are tender, stirring occasionally.
Stir the soup, broth, tomatoes and thyme in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes.
Stir the soup, broth, tomatoes and thyme in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes.
Creamy Provençal Vegetable Stew
Eggplant is the star of this vegetable stew that uses canned tomatoes, cream of chicken soup and chicken broth to ensure that it goes from pantry to table in just 35 minutes.
Directions
Print
Heat the oil in a 10-inch skillet over medium heat. Add the eggplant, mushrooms, onion and garlic and cook until the vegetables are tender, stirring occasionally.Stir the soup, broth, tomatoes and thyme in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes.
Ingredients
2 tablespoons olive oil3.5 cups cubed peeled eggplant(about 1 small eggplant)3 ounces mushrooms, sliced (about 1 cup)1 medium onion, chopped (about 1/2 cup)2 cloves garlic, minced1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1 cup Swanson® Chicken Brothor Swanson Chicken Stock1 can (about 14.5 ounces) diced tomatoes, undrained0.5 teaspoon dried thyme, crushed
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