*  Exported from  MasterCook  *

                   ITALIAN VEGETABLE AND POTATO STEW

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.

  From DEEANNE's recipe files



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