Italian Vegetable & Potato Stew
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
peeled, cubed |
*
|
| 1 ½ | tablespoons |
sea salt
|
|
| 3 | tablespoons |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 1 | each |
green bell peppers
seeded, chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 3 | medium |
potatoes
cut up |
|
| 1 | can |
tomatoes
|
*
|
| 1 | cup |
vegetable stock
|
|
| ⅛ | teaspoon |
red pepper flakes
crushed |
|
| ½ | cup |
basil
chopped |
*
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | cup |
black olives
pitted, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
peeled, cubed |
*
|
| 23 | ml |
sea salt
|
|
| 45 | ml |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 1 | each |
green bell peppers
seeded, chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 3 | medium |
potatoes
cut up |
|
| 1 | can |
tomatoes
|
*
|
| 237 | ml |
vegetable stock
|
|
| 0.6 | ml |
red pepper flakes
crushed |
|
| 118 | ml |
basil
chopped |
*
|
| 5 | ml |
basil
dried |
*
|
| 237 | ml |
black olives
pitted, 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 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.
