This stew comprises a combination of summer’s best vegetables. It is very similar to ratatouille, with the exception that it includes small Yukon Gold potatoes. The recipe is adapted from one in Nancy Harmon Jenkin’s excellent book, “The New Mediterranean Diet Cookbook”. It’s extremely easy to make–all you do is layer vegetables in a Dutch oven and then cook them slowly over low heat.
The original recipe included fresh green beans, and I’ve made it that way once. Although I like green beans, I preferred eggplant in this dish (hence the ratatouille similarity) and substituted it. If you’re more of a green bean lover, use them instead.
Stews are almost-soups. If you want, you can eat it with a spoon in front of the TV. At last, a bowl of goodies that won’t go straight to your waistline. OK, so I may be stretching it with the “goodies” moniker. Couldn’t fool you ice cream pros, could I?
How about thinking of this as healthy comfort food that takes little more effort than dialing up the pizza delivery?
Serve with a whole wheat roll as an entree, or alongside grilled chicken or fish
2 T. extra-virgin olive oil
1 large onion, thinly sliced (I used Vidalia)
3 garlic cloves, minced or pressed
12 tiny whole Yukon Gold potatoes
1 lb. eggplant, peeled and cut into chunks (or 1 lb. green beans)
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
3 fresh thyme or oregano sprigs
3 small zucchini, cut into 1″ chunks
1 14-1/2 oz. can diced tomatoes (or 3 to 4 chopped fresh tomatoes) and their juice
Salt and pepper to taste
Fresh basil
Grated fresh Parmesan cheese
Heat oil in a large Dutch oven. Add onion and garlic and cook slowly until soft, about 10 minutes. Arrange potatoes on top of onions, then add the eggplant and peppers. Lightly salt layers. Add thyme sprigs. Add the zucchini and top with the tomatoes. Cover pot tightly. If you don’t have a tight-fitting lid, place a piece of aluminum foil over pot and then add lid.
Cook over very low heat for about 45 minutes, or until the vegetables are thoroughly cooked. Add water if there isn’t enough liquid. The vegetables should be “meltingly tender”.
Turn off heat and allow pot to cool slightly. Nancy says this dish is best just slightly warm, but I like it almost hot. Sprinkle with chopped basil and some grated Parmesan cheese, if desired.
As with most stews, this is even better the next day. The eggplant and zucchini will begin to break apart, but that’s their nature. Go with the flow and smile. You’re doing a good thing for body and soul.
Serves: 6
This looks like the perfect dish for the cool, rainy weather expected next week. I am planning on adding carrots into the mix. Thank you Anne for keeping us healthy and entertained as well!