Recipe - Italian Vegetable And Potato Stew

1 lg Eggplant; peeled and cut
into 1inch cubes
1 One half tablespoon Fine sea salt
3 tablespoon 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
1/2inch thick slices
1 cn Unsweetened tomatoes in
puree (28 oz)
1 cup Vegetable stock
1/8 teaspoon Red pepper flakes; crushed
One half cup Fresh basil; chopped, OR
1 teaspoon Dried basil
1 cup Mediterranean black olives;
pitted and chopped

Place the eggplant in a colander and toss with 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 2 tbs of the oil in a large saucepan over medium heat. Add the
eggplant and cook, stirring often, until lightly browned, about 4 minutes.
(You may have to add a little more oil if the eggplant sticks). Transfer to
a plate and set aside.

Heat the remaining 2 tbs oil in the pan, and add the onion, celery, bell
pepper, and garlic. Cook, stirring often, until softened, about 5 minutes.
Stir in the reserved eggplant, the potatoes, the tomatoes with their puree,
vegetable stock, the remaining One half tsp salt, and the red pepper flakes; if
using dried basil, add it now. Bring to a simmer, then reduce the heat to
low, cover and simmer, stirring occasionally, until the potatoes are
tender, about 45 minutes to 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini