Ingredients:
2 medium-size summer squash (about 1 pound), sliced into thick slices
1 medium size onion, sliced
2 cloves garlic, chopped
2 cups sliced tomatoes
4 small potatoes
½ sweet pepper, sliced
1 teaspoon sea salt
¼ teaspoon freshly ground pepper
½ teaspoon fresh oregano
2 teaspoons fresh parsley, chopped
2 basil leaves, chopped
½ teaspoon sweetener
2 tablespoons olive oil

Directions:

  1. Place all ingredients in a 3-quart saucepan, and stir to blend. Cover with a lid and cook over high heat, stirring often, for 3-5 minutes, sufficient time to develop some juices.
  2. Lower the heat to medium-high and cook for 20-25 minutes more. Stir occasionally. The stew is cooked when the potatoes are tender. Serve.

Serves 4-6