Mediterranean Vegetable Stew

Total Time: 2 hrs 5 mins Preparation Time: 1 hr Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 1 lb eggplant, cut into 1 inch pieces (can be unpeeled or peeled)
• 2 zucchini, cut into 3/4 inch pieces
• 2 teaspoons salt
• 5 tablespoons olive oil, divided
• 1 large red onion, cut into 1/4 inch pieces
• 2 celery ribs, cut into 1/4 inch slices
• 1 red bell pepper, cut into 3/4 inch pieces
• 2 -3 cloves garlic, minced
• 1 cup dry red wine
• 1 (28 ounce) can tomatoes, chopped with juices (or 2 lb. ripe roma tomatoes, peeled, seeded, and chopped)
• 2 medium red potatoes, peeled and cut into 3/4 inch pieces
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1/2 cup chopped fresh basil
• 3 tablespoons balsamic vinegar

Recipe

• 1 put the eggplant and zucchini in a colander; toss with 1 1/2 teaspoon salt.
• 2 let stand for 30 minutes to 1 hour.
• 3 rinse under cold water; drain very well and pat dry with paper towels.
• 4 in a large dutch oven, heat 3 tablespoons oil over medium heat.
• 5 add in the eggplant and zucchini; cook and stir occasionally for 10 minutes or until lightly browned; transfer to another bowl and set aside.
• 6 add the remaining 2 tablespoons oil to the dutch oven; heat; add the onion, celery and red pepper.
• 7 cover and cook for 5 minutes or until the onion is tender.
• 8 add the garlic; cook for 1 minute.
• 9 add the wine and increase to high heat.
• 10 cook for about 3 minutes or until the wine is reduced by half.
• 11 add in the tomatoes with juice and the potatoes.
• 12 bring to a boil, lower heat, cook uncovered, stirring frequently, for 20 minutes.
• 13 add the eggplant and zucchini back to the pot; continue cooking and stirring for about 20 more minutes or until the potatoes are tender.
• 14 add in the chickpeas and basil; cook for 5 minutes or so, until the chickpeas are heated through.
• 15 add in the vinegar; stir.
• 16 season to taste with salt and pepper.
• 17 i serve this hot over polenta or rice.