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    You are in: Home / Recipes / Vegetable Stew (Aubergine/Eggplant), Tomato, Pepper & Potato Recipe
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    Vegetable Stew (Aubergine/Eggplant), Tomato, Pepper & Potato

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    koala girl's Note:

    This is a recipe from a southern italian cookbook that I rediscovered recently. It's so simple to make but totally gorgeous and very filling. You can serve it hot or cold - I think it's much nicer cold and tastes even better the day after making it. You could maybe use a little less olive oil than the recipe calls for, personally I prefer to use about about two thirds as much as directed - but have posted the recipe as it was written originally.

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    Units: US | Metric


    1. 1
      Slice the aubergines, lay in a colander and sprinkle with salt. Cover with a plate, put a weight on top and leave to one side for the juices to drain out, while you are preparing the rest of the vegetables.
    2. 2
      Peel and dice the potatoes, peel, deseed and chop the tomatoes, and deseed and slice the peppers. Heat half the olive oil, wash and dry the aubergines and fry in the oil until crisp on the outside.
    3. 3
      In a separate pan, fry the peppers and potatoes together in the remaining oil until just soft. Then add the aubergines, tomatoes and garlic. Season and simmer for one hour.
    4. 4
      Serve hot or cold.

    Ratings & Reviews:


    Nutritional Facts for Vegetable Stew (Aubergine/Eggplant), Tomato, Pepper & Potato

    Serving Size: 1 (258 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 264.7
    Calories from Fat 185
    Total Fat 20.6 g
    Saturated Fat 2.8 g
    Cholesterol 0.0 mg
    Sodium 9.9 mg
    Total Carbohydrate 19.5 g
    Dietary Fiber 5.1 g
    Sugars 4.7 g
    Protein 2.9 g

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