Italian Vegetable and Potato Stew - | Recipe Finder

Ingredients

• 1 lg Eggplant -- peeled and cut 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
• 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
• 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