Italian Vegetable & Potato Stew
Submitted by bucs992k3
Italian vegetable stew with eggplant, potatoes, tomatoes, bell pepper, and briny black olives. Rustic Southern Italian peasant dish that tastes even better the next day, served hot or at room temperature.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsThis is a stew that walks the line between caponata and a chunky minestrone, rooted in the cucina povera tradition of Southern Italy. Eggplant, potatoes, and tomatoes do the heavy work, with black olives landing at the end like a salty exclamation point.
The eggplant salt-and-drain step is where this recipe earns its stripes. An hour under salt pulls out the bitter liquid and tightens the flesh so it browns instead of turning to sponge.
Browning the eggplant separately before the other vegetables is another key. You want those caramelized edges to carry through into the finished stew; dumping raw eggplant into the pot gives you mush.
Tomatoes with their puree, not drained, provide the braising liquid along with vegetable stock. That combination produces a thick, clinging sauce rather than a thin broth.
Add the olives only at the end. They need just five minutes to warm through and infuse the stew without turning leathery or bitter.
Fresh basil folded in at the finish brightens everything up and signals that summer is in the bowl.
Kitchen Tips
- Use Kalamata or Gaeta olives for more complex flavor than standard black olives.
- Cut the potatoes and eggplant to similar sizes so they finish cooking at the same time.
- Serve with crusty bread for sopping or over polenta for a heartier meal.
- This stew genuinely improves overnight. Make it a day ahead if you can.
Variations
- Stir in a can of white beans (cannellini or Great Northern) during the last 10 minutes for added protein.
- Add a handful of capers alongside the olives for more brine.
- Top with shaved Pecorino or ricotta salata for a Sicilian finish.
Ingredients
Directions
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 tablespoon of the oil in a large saucepan over medium heat.
Add the eggplant and cook, stirring often, until lightly browned, about 4 minutes.
Transfer to a plate and set aside.
Heat the remaining 2 tablespoon 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 purée, vegetable stock, the remaining ½ teaspoon 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.
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