Italian vegetable and potato stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant; peeled and cut into 1-inch cubes |
| 1½ | tablespoon | Fine sea salt |
| 3 | tablespoons | Olive oil or more as needed |
| 1 | medium | Onion; chopped |
| 2 | Celery ribs, with leaves; chopped | |
| 1 | Green bell pepper; seeded and chopped | |
| 2 | Garlic cloves; minced | |
| 3 | mediums | Boiling potatoes; cut into 1/2-inch thick slices |
| 1 | can | Unsweetened tomatoes in puree (28 oz) |
| 1 | cup | Vegetable stock |
| ⅛ | teaspoon | Red pepper flakes; crushed |
| ½ | cup | Fresh basil; chopped, OR |
| 1 | teaspoon | Dried basil |
| 1 | cup | Mediterranean black olives; pitted and chopped |
Directions
Place the eggplant in a colander and toss with 1 teaspoon of the salt. Let stand for 1 hour to draw out the bitter juices. Rinse well, drain and pat dry with kitchen towels.
Heat 2 tbs of the oil in a large saucepan over medium heat. Add the eggplant and cook, stirring often, until lightly browned, about 4 minutes. (You may have to add a little more oil if the eggplant sticks). Transfer to a plate and set aside.
Heat the remaining 2 tbs oil in the pan, and add the onion, celery, bell pepper, and garlic. Cook, stirring often, until softened, about 5 minutes. Stir in the reserved eggplant, the potatoes, the tomatoes with their puree, vegetable stock, the remaining ½ tsp salt, and the red pepper flakes; if using dried basil, add it now. Bring to a simmer, then reduce the heat to low, cover and simmer, stirring occasionally, until the potatoes are tender, about 45 minutes to 1 hour.
Stir in the olives and, if using, the fresh basil, and continue cooking to blend the flavors, about 5 minutes. Serve the stew hot, warm or at room temperature.
From DEEANNE's recipe files