Eggplant Ivory Stew

1 small eggplant 1 Ivory Guard squash 1 onion 1 tomato Salt and pepper to taste 2 cups vegetable broth

A hearty stew featuring tender eggplant, savory Ivory Guard, sweet onions, and juicy tomatoes, simmered to perfection.

Steps

1. Dice the eggplant, Ivory Guard, onion, and tomato. 2. In a pot, sauté the onion until translucent. 3. Add the diced eggplant and Ivory Guard, cook until slightly softened. 4. Stir in the diced tomato and vegetable broth. Season with salt and pepper. 5. Simmer for 20 minutes until vegetables are tender. 6. Serve hot and enjoy!