Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Stews
Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Dried basil
1 c Mediterranean black olives
-pitted and chopped
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.
