Summer Potatoes stewed with eggplant, peppers, and olives

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by: Baker Guy






This is one of those accommodating dishes that can be timed to fit your schedule. The potatoes can be tender in 25 minutes, or you can cook the stew much longer. I once left the house thinking the stove was off, and when I returned to my slow-simmering stew 4 hours later I found that the flavors were amazingly rich, the textures surprisingly intact. Look for big cubanelles or smaller pimientos and use them instead of, or with, the bell peppers. For potatoes, you'll want new, yellow-fleshed fingerlings. While fresh tomatoes are my preference, they often lag behind the eggplant in season, so in their place I use canned. If you're inclined to add them, this is the kind of dish that can easily include chickpeas or cooked white beans. In any case, this dish is vegan. I’d serve this dish with a spinach and tomato salad to start, have a plum kuchen for dessert, and a fruity Sonoma Zinfandel or a spicy Provencal red wine to drink.




ingredients

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serves: 4

3-4 long Asian-type eggplants (1 1/2 pounds or more)

sea salt and freshly ground pepper

3 tablespoons olive oil

1 onion, thickly sliced

1 pound fingerling potatoes (scrubbed and sliced lengthwise)

2 large bell peppers, red and yellow if possible (cut into 1/2-inch strips)

2 pounds fresh tomatoes (diced, or 1 cup canned in sauce)

1 large garlic clove (chopped with a handful of parsley leaves)

1/3 cup black olives, pitted

Nutrition Facts
Summer Potatoes stewed with eggplant, peppers, and olives

Servings Per Recipe: 4

Amount per Serving

Calories: 382

  • Total Fat: 13.1 g
  •     Saturated Fat: 1.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 126.8 mg
  • Total Carbs: 64.2 g
  •     Dietary Fiber: 25.4 g
  •     Sugars: 23.9 g
  • Protein: 10.3 g
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preparation

1.  Remove strips of skin from the eggplant to give it a striped effect, then slice it diagonally about 3/4 inch thick. Toss with salt and set aside for 10 minutes or longer. Rinse and pat dry. Heat half the oil in a wide skillet, add the eggplant, and turn it right away. Cook over medium heat until golden on the bottom, then turn and cook the second side, about 10 minutes. It needn’t cook through—just take on some color.

2.  While the eggplant is browning, heat the rest of the oil in a Dutch oven. When hot, add the onion, potatoes, and peppers. Cook over high heat, stirring occasionally, until browned here and there, 6 to 8 minutes. Lower the heat, season with 1 teaspoon salt, and pepper to taste. Then stir in the tomatoes and all but a tablespoon or so of the parsley-garlic mixture. (If you’ve used canned tomatoes with their sauce, add a cup or so of water so that the stew is not too thick.)

3.  Add the eggplant and olives and gently mix everything together. Cover, reduce the heat to low, and cook slowly until the potatoes are tender, about 25 minutes, or longer if time allows, to concentrate the flavor. Serve garnished with the remaining parsley and garlic.

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