Catalan-Style Onion, Potato, and Eggplant Stew
Catalan-Style Onion, Potato, and Eggplant Stew recipe: From "Real Stew"
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Cooking tools:
- Saucepan
- Earthenware casserole
- Heat diffuser
- Nonstick skillet
- Skewer
- Colander
- Cutting board
- Chef's knife
- Measuring spoon
- Wooden spoon
- Stove
- Peeler
- Serving platter
- Bread knife
- Cutting knife
Ingredients
- 1 cup Extra virgin olive oil
- 1 lb onions coarsely chopped
- 1 lb boiling potatoes
- 2 lbs eggplant peeled, quartered lengthwise, and sliced
- 2 tbs tomato paste
- 2 tbs finely chopped basil leaves
- 1 tsp salt and more to taste
- 2 cups canned chickpeas drained
- lemon wedge for garnish
- Crusty Italian or French bread for accompaniment
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