| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Vegetarian |
Vegetarian, Vegan, Stews, Main dish |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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