Side Pannel
Italian Vegetable and Potato Stew
Italian Vegetable and Potato Stew
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Main Dish, Stews
Ingredients List
- 1 lg Eggplant; peeled and cut
- -into 1-inch cubes
- 1 1/2 tb Fine sea salt
- 3 tb Olive oil or more as needed
- 1 md Onion; chopped
- 2 Celery ribs, with leaves;
- -chopped
- 1 Green bell pepper; seeded
- -and chopped
- 2 Garlic cloves; minced
- 3 md Boiling potatoes; cut into
- -1/2-inch thick slices
- 1 cn Unsweetened tomatoes in
- -puree (28 oz)
- 1 c Vegetable stock
- 1/8 ts Red pepper flakes; crushed
- 1/2 c Fresh basil; chopped, OR
- 1 ts Dried basil
- 1 c 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 DEEANNE's recipe files
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 DEEANNE's recipe files
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