October 9, 2015
Giambotta Vegetable Stew
1 tablespoon oil
1 large yellow onion, chopped
3 medium carrots, peeled and diced
2 stalks of celery, diced
3 cloves garlic, peeled and finely chopped
1 medium eggplant (aubergine), chopped into 1-inch pieces
1/2 cup (115ml) vegetable broth (stock)
1 28-ounce can (800g) fire-roasted diced tomatoes
2 large yellow potatoes, peeled and chopped
2 red bell peppers, seeded and diced
2 medium zucchini (courgette) or any summer squash, unpeeled and diced
2 bay leaves, fresh or dried
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon salt
Freshly ground pepper
1/2 cup (10 to 12 leaves) chopped basil
1. Heat the oil in a soup pot over medium-high heat for about 1 minute. Add the onions, carrots, celery and garlic and cook for about 10 minutes, stirring occasionally, until the veggies begin to soften.
2. Add the eggplant and vegetable broth and cook, covered, until the eggplant is slightly softened, about 10 minutes.
3. Add the canned tomatoes with their juice, potatoes, bell peppers, zucchini, bay leaves, thyme, oregano, parsley and tarragon. Stir, then reduce heat to low and cook uncovered for about 25 minutes, stirring occasionally, until all the vegetables are soft. If broth evaporates while the vegetables are still cooking, add a little extra.
4. Stir in the salt and pepper, along with the chopped basil. Serve immediately with a hearty, rustic loaf of bread.