Italian Vegetable & Potato Stew

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 tablespoon of the oil in a large saucepan over medium heat.

Add the eggplant and cook, stirring often, until lightly browned, about 4 minutes.

Transfer to a plate and set aside.

Heat the remaining 2 tablespoon 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 purée, vegetable stock, the remaining ½ teaspoon 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.