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Recipe Tags: Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Main Dish Vegetables Easy Diabetic Dinner Party Vegan Vegetarian Dietary One Dish Meal Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Eggplant

Ciambotta Italian Vegetable Stew

We serve this as a filling vegetarian main dish with some crusty bread, but it's also served as a vegetable side dish in italy. Recipe developed by america's test kitchen. It's not as involved as it looks. Vegetables are cooked in two different pans to avoid a watery result. Cooking the eggplant in the microwave ensures it doesn't soak up oil like a sponge.

Steps

Pestata: process all ingredients in food processor until finely ground , about 1 minute , scraping sides as necessary.
Set aside.
Stew: toss eggplant with 1 teaspoons salt in a bowl.
Line surface of large plate with double layer of coffee filters or some parchment and lightly spray with vegetable oil spray.
Spread eggplant in even layer over coffee filters.
Microwave eggplant , uncovered , until dry to touch and slightly shriveled , 8 to 12 minutes , tossing once halfway through to ensure that eggplant cooks evenly.
Heat 2 tablespoons oil in dutch oven over high heat until shimmering.
Add eggplant , onion , and potatoes.
Cook , stirring frequently , until eggplant browns and surface of potatoes becomes translucent , about 2 minutes.
Push vegetables to sides of pot.
Add 1 tablespoon oil and tomato paste to clearing.
Cook paste , stirring frequently , until brown fond develops on bottom of pot , about 2 minutes.
Add 2 cups water and chopped tomatoes and juice , scraping up .

Ingredients

fresh basil, oregano leaves, garlic cloves, olive oil, red pepper flakes, eggplants, salt, onion, russet potato, tomato paste, water, whole canned tomatoes, zucchini, bell peppers