Vegetable Stew Aubergineeggplant Tomato Pepper Potato Recipes

VEGETABLE STEW (AUBERGINE/EGGPLANT), TOMATO, PEPPER & POTATO

Steps:

• Slice the aubergines, lay in a colander and sprinkle with salt. Cover with a plate, put a weight on top and leave to one side for the juices to drain out, while you are preparing the rest of the vegetables.
• Peel and dice the potatoes, peel, deseed and chop the tomatoes, and deseed and slice the peppers. Heat half the olive oil, wash and dry the aubergines and fry in the oil until crisp on the outside.
• In a separate pan, fry the peppers and potatoes together in the remaining oil until just soft. Then add the aubergines, tomatoes and garlic. Season and simmer for one hour.
• Serve hot or cold.

PROVENCALE TOMATO POTATO STEW

Steps:

• In a large saucepan or casserole set over moderate heat, warm the oil until hot, add the garlic and cook, stirring, 1 minute. Add the tomatoes, potatoes and salt and pepper and cook, stirring occasionally, for 5 minutes. Add enough water to cover the vegetables, the bouillon cubes, herbs, lemon pepper, and chilies. Add salt and pepper to taste, bring to a boil and simmer, skimming and stirring occasionally, for 15 minutes or until vegetables are tender. Before serving, discard bay leaves and rosemary sprigs, stir in the parsley and season with the lemon juice.

CIAMBOTTA (GIAMBOTTA)

Steps:

• Add olive oil to a large pot or Dutch oven and place over medium heat.
• Once hot, add the onions and cook for 5 minutes until starting to soften.
• Add the garlic and cook an additional minute until fragrant.
• Add the potatoes and eggplant, stir to toss with the onions and garlic and let cook for another 5 minutes.
• Add chopped tomatoes, zucchini and bell peppers, toss to combine, cover with a lid and let cook for 15 minutes, stirring occasionally.
• Remove lid, season to taste with salt and pepper, add the basil and parsley and cook an additional 5 minutes.
• Serve as desired with crusty bread, over rice, with added white beans, etc.

VEGETABLE-LOADED POTATO STEW

Steps:

• Combine vegetable broth, potatoes, salt, oregano, parsley, cilantro, and pepper in a saucepan over medium-high heat. Bring to a boil; cook until potatoes start to soften, about 5 minutes. Stir in garlic. Add red bell pepper, onion, leek, carrot, and celery; simmer until potatoes are very tender when pierced with a fork, about 10 minutes more.

EGGPLANT POTATO TOMATO STEW RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF (200ºC).
• With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
• Drain the potatoes, and rinse with cold water. Peel off the skin.
• Cut the potatoes into ½-inch (1 cm) pieces and set aside.
• Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
• Bake for 25 minutes, flipping halfway through.
• Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
• Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
• Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
• Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
• Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
• Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
• Enjoy!