FOURTEEN VEGETABLE STEW WITH PORK

1 Tbsp. olive oil
1/2 lb. pork tenderloin, cut into 3/4-inch pieces
1 medium orange-flesh sweet potato
1 medium white-skinned waxy potato
1 1/4 cups shelled fresh or frozen lima beans
2 medium carrots
4 cups small cauliflower florets
1 1/2 cups green cabbage
1 cup Spanish onion
1 medium green bell pepper
4 oz. fresh green beans
1 medium celery rib
2 medium tomatoes
3 cups eggplant
6 white button mushrooms
1 large garlic clove
1 bay leaf
1/4 cup loosely packed flat-leaf parsley
1 cup tomato juice
1 Tbsp. tomato paste
1 tsp. paprika
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. Worcestershire sauce
Salt and pepper
Dash cayenne

In large Dutch oven or large, heavy pan, heat olive oil over medium-high heat; saute pork, cut into 3/4-inch pieces, about 5 minutes, stirring often, until browned on all sides. Transfer pork to plate.

In same pan, layer vegetables, pork and seasonings in following order: sweet potato (about 8 ounces, peeled and cut into 1-inch pieces), white potato (peeled and cut into 1-inch pieces), lima beans (not baby limas), carrots (cut into 1-inch pieces), cauliflower (about 1/2 of medium head), chopped cabbage (about 1/4 head), diced onion, bell pepper (seeded and cut into 1-inch pieces), green beans (trimmed, cut in half), celery (cut into 1-inch slices), tomatoes (seeded and coarsely chopped), eggplant (about 1/2 small eggplant, peeled and cubed), mushrooms (cleaned and halved), pork, finely chopped garlic, bay leaf and coarsely chopped parsley.

In small bowl, mix tomato juice, tomato paste, paprika, oregano, basil, Worcestershire sauce, salt and freshly ground black pepper as desired, and cayenne. Pour over vegetables. Cover and bring liquid to boil over medium-high heat. Reduce heat and simmer for about 30 minutes, until pork and vegetables are tender.

Adjust seasonings and remove bay leaf. Cool at least 20 minutes before serving.

Makes 4 servings
Source: The New American Plate Cookbook by the American Institute for Cancer Research