Ingredients
- 3 boiling potatoes (cut into)
- 2 celery ribs
- 2 garlic (cloves minced)
- 1 eggplant (peeled)
- 1 onion (chopped)
- 1 green bell pepper seeded
- 1 pitted
- 240 ml vegetable stock
- 140 gr mediterranean black olives
- 45 ml olive oil
- 18 gr basil (fresh chopped)
- 12 gr fine sea salt
- 1 gr basil (dried)
- 1 gr pepper flakes (red crushed)
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 half 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