eggplant and potato stew

you like potato, I like potahto
you like tomato, I like tomahto
potato, potahto, tomato, tomahto
let's call the whole thing off

eggplant, aubergine
Either way, it's still stew season as far as I'm concerned.

The first time I made the Italian Vegetable and Potato Stew from Ashbury's Aubergines was last December and it was a horrible catastrophe. I tried to double some parts and triple others. My pot was overflowing. There was tomato splatter on the walls. I felt very Bridget Jones. Eggplants take a lot of patience! But apparently it's called stew for a reason, and eventually it became quite tasty, much to my relief as I had a bunch of hungry people to feed! I made it for the third time on Saturday and I think I've now got the hang of it!

ingredients:
1 large eggplant, peeled and cubed
2 tbs salt
4 tbs olive oil
1 medium onion, chopped
2 celery ribs with leaves, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
3 medium boiling potatoes, chopped
1 x 28 oz can tomatoe puree
1 cup vegetable broth
1/8 tsp red pepper flakes
1 tsp dried basil

instructions:
1. place eggplant in colander and toss with salt
2. let stand for at least 1 hour
3. rinse well, drain and pat dry

I forgot to peel the eggplant!!
whoops!




4. heat 2 tbs oil
5. add eggplant, stir until lightly brown (~5 min)

6. transfer to plate and set aside
7. heat remaining 2 tbs oil
8. add onion, celery, bell pepper, and garlic, stir until softened (~5 min)

9. add eggplant and potatoes

10. and tomatoe puree, vegetable broth, red pepper flakes, and basil

11. bring to simmer
12. reduce heat and cover, stir occassionally until potatoes tender (~1 hour)
13. eat!