I haven't made it yet, but I saw this recipe this weekend on pbs' ciao italia show. The interesting thing with the eggplant is that the host said if it's small (baby) eggplant and doesn't have seeds you don't have to do the typical salt preparation first because it won't be bitter:Chunky Vegetarian Vegetable StewServes 6Ingredients2 tablespoons olive oil1 medium onion, diced2 ribs celery, minced3 cloves garlic, minced1 teaspoon hot pepper flakes (optional)4 small eggplants cut into 1-inch chunks2/3 cup water6 plum tomatoes cut into 1-inch chunks2 medium zucchini cut into 1-inch chunks1 cup frozen corn2 teaspoons celery seed1 teaspoon dried oreganoSalt to tasteGrinding black pepper1/2 cup chopped basil1/2 cup grated Parmigiano Reggiano cheeseDirectionsHeat the olive oil in a 2-quart saucepan; add the onion and celery. Cook until the vegetables soften. Stir in the garlic and red pepper flakes and cook until the garlic softens.Add the eggplant and the water; cover the pot and allow the eggplant to soften. Uncover the pot and add the tomatoes and zucchini. Cover the pot and cook until the zucchini softens. Stir in the corn, celery seed, oregano, salt and pepper. Cover the pot and cook for about 3 minutes. All the vegetables should be soft but not mushy. Just before serving, stir in the basil and cheese.Serve hot in soup bowls.http://www.ciaoitalia.com/seasons/season-2200/episode-2209/c...
Best Of |
Favorites & Replies |
Start a New Board |
My Fool |
BATS data provided in real-time. NYSE, NASDAQ and NYSEMKT data delayed 15 minutes.
Real-Time prices provided by BATS. M