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

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.

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

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.

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