
Summer Potatoes stewed with eggplant, peppers, and olives

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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. Id 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
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
preparation

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