Mediterranean Vegetable Stew

Name: Mediterranean Vegetable Stew
Prep time: 1 h
Cook time: 1 h 5 min
Total time: 2 h 5 min
Yield: 8 serving(s)
Ingredients: 1 lb eggplant, cut into 1 inch pieces (can be unpeeled or peeled); 2 zucchini, cut into 3/4 inch pieces; 2 teaspoons salt; 5 tablespoons olive oil, divided; 1 large red onion, cut into 1/4 inch pieces; 2 celery ribs, cut into 1/4 inch slices; 1 red bell pepper, cut into 3/4 inch pieces; 2 -3 cloves garlic, minced; 1 cup dry red wine; 1 (28 ounce) can tomatoes, chopped with juices (or 2 lb. ripe roma tomatoes, peeled, seeded, and chopped); 2 medium red potatoes, peeled and cut into 3/4 inch pieces; 1 (15 ounce) can chickpeas, drained and rinsed; 1/2 cup chopped fresh basil; 3 tablespoons balsamic vinegar

(3)

Recipe by ratherbeswimmin

This stew is supposed to be thick. My favorite way to eat this is over polenta. Over rice is also good. Add some extra tomato juice if you want to make it more soupy.

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READY IN: 2hrs 5mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1

lb eggplant, cut into 1 inch pieces (can be unpeeled or peeled)
2

zucchini, cut into 3/4 inch pieces
2

teaspoons salt
5

tablespoons olive oil, divided
1

large red onion, cut into 1/4 inch pieces
2

celery ribs, cut into 1/4 inch slices
1

red bell pepper, cut into 3/4 inch pieces
2 -3

cloves garlic, minced
1

cup dry red wine
1

(28 ounce) can tomatoes, chopped with juices (or 2 lb. ripe roma tomatoes, peeled, seeded, and chopped)
2

medium red potatoes, peeled and cut into 3/4 inch pieces
1

(15 ounce) can chickpeas, drained and rinsed
¹⁄₂

cup chopped fresh basil
3

tablespoons balsamic vinegar

DIRECTIONS

Put the eggplant and zucchini in a colander; toss with 1 1/2 teaspoon salt.
Let stand for 30 minutes to 1 hour.
Rinse under cold water; drain very well and pat dry with paper towels.
In a large Dutch oven, heat 3 tablespoons oil over medium heat.
Add in the eggplant and zucchini; cook and stir occasionally for 10 minutes or until lightly browned; Transfer to another bowl and set aside.
Add the remaining 2 tablespoons oil to the Dutch oven; heat; add the onion, celery and red pepper.
Cover and cook for 5 minutes or until the onion is tender.
Add the garlic; cook for 1 minute.
Add the wine and increase to high heat.
Cook for about 3 minutes or until the wine is reduced by half.
Add in the tomatoes with juice and the potatoes.
Bring to a boil, lower heat, cook uncovered, stirring frequently, for 20 minutes.
Add the eggplant and zucchini back to the pot; continue cooking and stirring for about 20 more minutes or until the potatoes are tender.
Add in the chickpeas and basil; cook for 5 minutes or so, until the chickpeas are heated through.
Add in the vinegar; stir.
Season to taste with salt and pepper.
I serve this hot over polenta or rice.