Mediterranean Vegetable Stew

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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
  • 12 cup chopped fresh basil
  • 3 tablespoons balsamic vinegar

Directions

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

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