| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Vegan | Main dish, Stews, Vegan, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | Eggplant, peeled and cut | |
| into 1-inch cubes | ||
| 1 1/2 | T | Fine sea salt |
| 3 | T | Olive oil or more as needed |
| 1 | Onion, chopped | |
| 2 | Celery ribs, with leaves | |
| chopped | ||
| 1 | Green bell pepper, seeded | |
| and chopped | ||
| 2 | Garlic cloves, minced | |
| 3 | Boiling potatoes, cut into | |
| 1/2-inch thick slices | ||
| 1 | Unsweetened tomatoes in | |
| puree 28 oz | ||
| 1 | c | Vegetable stock |
| 1/8 | t | Red pepper flakes, crushed |
| 1/2 | c | Fresh basil, chopped OR |
| 1 | t | 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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