A recipe for Italian Vegetable and Potato Stew. Follow the simple recipe instructions for Italian Vegetable and Potato Stew shared by other home cooking experts.
Ingredients
1 lg. Eggplant, peeled and cut into 1-inch cubes1 1/2 Tbs. Fine sea salt
3 Tbs. Olive oil or more as needed
1 med. Onion, chopped
2 Celery ribs, with leaves chopped
1 Green bell pepper, seeded and chopped
2 Garlic cloves, minced
3 med. Boiling potatoes, cut into 1/2-inch thick slices
1 can Unsweetened tomatoes in puree (28 oz)
1 c. Vegetable stock
1/8 Tsp. Red pepper flakes, crushed
1/2 c. Fresh basil, chopped, OR 1 Tsp. Dried basil
1 c. Mediterranean black olives - pitted and chopped
Directions
Place the eggplant in a colander and toss with 1 Tsp. 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
