Italian Vegetable and Potato Stew

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Italian Vegetable and Potato Stew Ingredients

1 lg Eggplant; peeled and cut	3 md Boiling potatoes; cut into
1 1/2 tb Fine sea salt	1 cn Unsweetened tomatoes in
3 tb Olive oil or more as needed	1 c Vegetable stock
1 md Onion; chopped	1/8 ts Red pepper flakes; crushed
2 Celery ribs, with leaves;	1/2 c Fresh basil; chopped, OR
1 Green bell pepper; seeded	1 ts Dried basil
2 Garlic cloves; minced	1 c Mediterranean black olives;

Instructions for Italian Vegetable and Potato Stew

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 DEEANNEs recipe files From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PotatoCuisine: Uncategorized

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