Italian Vegetable and Potato Stew Recipe

Name: Italian Vegetable and Potato Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant peeled, cubed; 1 1/2 tablespoons sea salt; 3 tablespoons olive oil; 1 medium onions chopped; 2 each celery stalks chopped; 1 each green bell peppers seeded, chopped; 2 each garlic cloves minced; 3 medium potatoes cut up; 1 can tomatoes; 1 cup vegetable stock; ⅛ teaspoon red pepper flakes crushed; 1/2 cup basil chopped; 1 teaspoon basil dried; 1 cup black olives pitted, chopped

Servings: persons

1 large eggplant peeled, cubed
1 1/2 tablespoons sea salt
3 tablespoons olive oil
1 medium onions chopped
2 each celery stalks chopped
1 each green bell peppers seeded, chopped
2 each garlic cloves minced
3 medium potatoes cut up
1 can tomatoes
1 cup vegetable stock
⅛ teaspoon red pepper flakes crushed
1/2 cup basil chopped
1 teaspoon basil dried
1 cup black olives pitted, chopped

1
Place the eggplant in a colander and toss with 1 teaspoon of the salt.
2
Let stand for 1 hour to draw out the bitter juices.
3
Rinse well, drain and pat dry with kitchen towels.
4
Heat 2 tablespoon of the oil in a large saucepan over medium heat.
5
Add the eggplant and cook, stirring often, until lightly browned, about 4 minutes.
6
Transfer to a plate and set aside.
7
Heat the remaining 2 tablespoon oil in the pan, and add the onion, celery, bell pepper, and garlic.
8
Cook, stirring often, until softened, about 5 minutes.
9
Stir in the reserved eggplant, the potatoes, the tomatoes with their puree, vegetable stock, the remaining 1/2 teaspoon salt, and the red pepper flakes; if using dried basil, add it now.
10
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.
11
Stir in the olives and, if using, the fresh basil, and continue cooking to blend the flavors, about 5 minutes.
12
Serve the stew hot, warm or at room temperature.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large eggplant peeled, cubed, 1 1/2 tablespoons sea salt, 3 tablespoons olive oil, 1 medium onions chopped, and more.

Yes, Italian Vegetable and Potato Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Vegetable and Potato Stew

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