Ingredients
3 or 4 potatoes, peeled and sliced in ? inch slices, cut in half
2 onions, finely chopped
1 or 2 seeded red peppers, chopped in 1 inch pieces
2 ribs celery, sliced in ? inch diagonal pieces
1 large zucchini, chopped in 1 inch cubes
1 smallish unpeeled eggplant, chopped in one inch cubes *(see instructions below)
4 ripe plum tomatoes, chopped
2 or 3 cloves of garlic, minced
1 tsp. chopped fresh oregano
1/2 finely chopped chili pepper
Salt & freshly ground pepper to taste
5 to 6 tbsp. olive oil
Directions
1. If using eggplant, chop, & sprinkle cubes with salt. Let rest for ? hour. Then when ready to use, drain & pat dry.
2. Chop all vegetables as indicated above.
3. Heat olive oil in large saucepan & add sliced potatoes. Brown evenly.
4. Add onions and cook a few more minutes over medium heat.
5. Add red pepper and celery & cook another few minutes.
6. Add zucchini & drained eggplant (if using).
7. Add tomatoes then season with the minced garlic, chili pepper, oregano, salt & pepper.
8. If mixture is sticking to saucepan, lower heat & add water.
9. Cover saucepan & cook 45-60 minutes on low heat, checking often & adding water if necessary.
It should have a stew-like consistency with some juices. Serve with fresh Italian bread as a main dish, or use as a side dish.
Notes
Photo: Mary Melfi. |
