🫙 From the Spice Rack
Italian Vegetable and Potato Stew
1 lg Eggplant -- peeled and cut -into 1-inch cubes 1 1/2 tb Fine sea salt 3 tb Olive oil or more as needed 1 md Onion -- chopped 2 Celery ribs, with leaves -chopped 1 Green bell pe...
maineasy
Ingredients8 items
Ingredients
- 1large eggplant -- peeled and cut
- 3tbsp olive oil or more as needed
- 1medium onion -- chopped
- 2celery ribs, with leaves
- 3medium boiling potatoes -- cut into
- 1/8tsp red pepper flakes -- crushed
- 1/2cup fresh basil -- chopped, or
- 1tsp dried basil
Directions
- 1
1 lg Eggplant -- peeled and cut -into 1-inch cubes 1 1/2 tb Fine sea salt 3 tb Olive oil or more as needed 1 md Onion -- chopped 2 Celery ri
- 2
Let stand for 1 hour to draw out the bitter juices
- 3
Rinse well, drain and pat dry with kitchen towels
- 4
Heat 2 tbs of the oil in a large saucepan over medium heat
- 5
Add the eggplant and cook, stirring often, until lightly browned, about 4 minutes
- 6
You may have to add a little more oil if the eggplant sticks)
- 7
Transfer to a plate and set aside
- 8
Heat the remaining 2 tbs oil in the pan, and add the onion, celery, bell pepper, and garlic