Late-Summer Eggplant Stew

Name: Late-Summer Eggplant Stew
Yield: 6 to 8 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, quartered and thinly sliced; 2 to 3 cloves garlic, pressed or minced; 3 cups water; 2 medium eggplants (about 1 1/2 pounds total), peeled and cut into 1/2-inch dice; 1 cup small pasta, such as tiny shells or cut fusilli; 4 cups diced ripe tomatoes (try a mixture of red and yellow tomatoes); 1/2 cup finely chopped fresh parsley; 1 tablespoon fresh oregano leaves, or 1 teaspoon dried; 1/2 cup coarsely chopped cured black olives; 1/2 cup oil-cured sun-dried tomatoes, sliced; Salt and freshly ground pepper to taste; 8 to 12 fresh basil leaves, cut into strips

December 9, 2011

Try this Mediterranean-inspired stew with fresh corn on the cob; a salad of mixed baby greens, colorful bell peppers, and mushrooms; and some crusty bread spread with hummus.

Recipe information

Yield
6 to 8 servings

Ingredients

2 tablespoons extra-virgin olive oil

1 medium onion, quartered and thinly sliced

2 to 3 cloves garlic, pressed or minced

3 cups water

2 medium eggplants (about 1 1/2 pounds total), peeled and cut into 1/2-inch dice

1 cup small pasta, such as tiny shells or cut fusilli

4 cups diced ripe tomatoes (try a mixture of red and yellow tomatoes)

1/2 cup finely chopped fresh parsley

1 tablespoon fresh oregano leaves, or 1 teaspoon dried

1/2 cup coarsely chopped cured black olives

1/2 cup oil-cured sun-dried tomatoes, sliced

Salt and freshly ground pepper to taste

8 to 12 fresh basil leaves, cut into strips

Preparation

Step 1
Heat the oil in a soup pot. Add the onion and garlic and sauté over medium-low heat until the onion is golden.
Step 2
Add the water and eggplant. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the eggplant is just tender, about 15 minutes.
Step 3
Meanwhile, in a separate large saucepan, cook the pasta until al dente, then drain.
Step 4
Stir the tomatoes, half of the parsley, and the oregano into the soup pot. Return to a gentle simmer, then cook for 5 to 10 minutes longer, or until the eggplant is completely tender.
Step 5
Stir in the olives, dried tomatoes, and cooked pasta. Season with salt and pepper. Remove from the heat and let the stew stand for an hour or so, uncovered.
Step 6
Adjust the consistency with more water as needed for a thick but still fluid consistency. Adjust the seasonings. Serve just warm or at room temperature. Garnish each serving with a sprinkling of the remaining parsley and a few strips of basil.
Nutrition Information
Step 7
Per serving:
Step 8
Calories: 187
Step 9
Total fat: 8g
Step 10
Protein: 5g
Step 11
Fiber: 8g
Step 12
Carbohydrate: 27g
Step 13
Cholesterol: 0mg
Step 14
Sodium: 146

Vegan Soups and Hearty Stews for All Seasons

TagsStew Soup/Stew Fusilli Pasta Mediterranean Eggplant Vegetable Tomato Parsley Herbs & Spices Olive Sun-Dried Tomato Basil Main Lunch Dinner Vegan Vegetarian Dairy Free Nut Free Make Ahead Easy Simmer Summer Cookbooks

Recipe information

Ingredients

Preparation

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Nutrition Information

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Recipe notes