Eggplant Vegetable Stew (Giambotta)

The farmers market is now up and running in Phoenix. Every year it gets bigger and better and this year there is even a food truck out front with coffee and Creme Brulee. The same people come week after week and it's fun to be around like minded people who enjoy fresh vegetables and exchanging recipes. Today there were 3 different types of eggplant, white, purple and Japanese. I purchased the purple, salted and then grilled to make this delicious eggplant veggie stew. This should be even better tomorrow.


2 tablespoons extra virgin olive oil
1 medium onion diced
3 cloves of garlic minced
2 fresh bay leaves
2 medium potatoes
2 carrots, sliced
1/8 pound fresh green beans
1/4 cup chopped basil
1 28 ounce can of Roma tomatoes
1 large eggplant, sliced then grilled, then diced
4 cups of vegetable broth
1 tablespoon red wine vinegar
Salt and pepper to taste

Heat a heavy duty soup pot over medium heat, add extra virgin olive oil, then diced onion and then cook until translucent. Next add carrots, potatoes and garlic, cook approx 20 minutes. Add diced eggplant, green beans, veggies broth and tomatoes, cook another 15 minutes, add basil, red wine vinegar, salt and pepper to taste. Enjoy with a side salad and crusty bread.


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