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Subject:  Chunky Vegetarian Vegetable Stew Date:  10/8/2012  9:24 AM
Author:  zoningfool Number:  5451 of 5870

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 Stew

Serves 6


2 tablespoons olive oil
1 medium onion, diced
2 ribs celery, minced
3 cloves garlic, minced
1 teaspoon hot pepper flakes (optional)
4 small eggplants cut into 1-inch chunks
2/3 cup water
6 plum tomatoes cut into 1-inch chunks
2 medium zucchini cut into 1-inch chunks
1 cup frozen corn
2 teaspoons celery seed
1 teaspoon dried oregano
Salt to taste
Grinding black pepper
1/2 cup chopped basil
1/2 cup grated Parmigiano Reggiano cheese


Heat 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.
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