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Source: Campbell's Recipes
Tagged With: 4 servings (about 2 cups each)
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.
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Serves: 4 servings (about 2 cups each)
Prep Time: 20 minutes
Cook Time: 15 minutes
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2 tablespoons olive oil
1 small eggplant, peeled and cut into cubes (about 3 1/2 cups)
3 ounces mushroom, sliced (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Swanson® Chicken Broth or Swanson® Chicken Stock
1 can (about 14.5 ounces) diced tomatoes, undrained
1/2 teaspoon dried thyme leaves, crushed

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.
Recipe Note: For a meatless recipe, substitute Campbell's® Cream of Mushroom Soup for the chicken soup and Swanson® Vegetable Broth for the chicken broth.

Nutritional Values per Serving using Swanson Chicken Stock: Calories 197, Total Fat 12g, Saturated Fat 3g, Cholesterol 6mg, Sodium 797mg, Total Carbohydrate 20g, Dietary Fiber 7g, Protein 5g, Vitamin A 12%DV, Vitamin C 25%DV, Calcium 4%DV, Iron 6%DV


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