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  Recipe Home » Vegetarian » Italian Vegetable & Potato Stew
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  Italian Vegetable & Potato Stew
  Category: Vegetarian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 360
Ingredients:
1 large Eggplant, peeled and cut into 1-inch cubes
1 1/2 tbsp Fine sea salt
3 tbsp Olive oil or more as needed
1 medium Onion, chopped
2 Celery ribs, with leaves, chopped
1 Green bell pepper, seeded and chopped
2 Garlic cloves, minced
3 medium Boiling potatoes, cut into 1/2-inch thick slices
1 can Unsweetened tomatoes in puree (28 oz)
1 cup Vegetable stock
1/8 tsp Red pepper flakes, crushed
1/2 cup Fresh basil, chopped, OR
1 tsp Dried basil
1 cup 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
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