Italian Vegetable & Potato Stew Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 large: Eggplant, peeled and cut into 1-inch cubes
1 1/2 tbsp: Fine sea salt,
3 tbsp: 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 medium: Boiling potatoes, cut into 1/2-inch thick slices
1 can: Unsweetened tomatoes in puree, 28 oz
1 cup: Vegetable stock,
1/8 tsp: Red pepper flakes, crushed
1/2 cup: Fresh basil, chopped, OR
1 tsp: 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 1/2 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 DEEANNEs recipe files
Source from luhu.jp
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 1/2 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 DEEANNEs recipe files
Source from luhu.jp