Friday, 18 September 2009

Eggplant, Potatoes, Tomatoes & Bean Stew

Here's a simple vegetable stew a bit like a ratatouille, but with beans and potatoes instead of peppers and zucchini. We added some ready-made curry paste to this (Patak's Madras to be precise) then served it over rice, which changed it quite a bit, but not for the worse. You could omit the Mediterranean herbs and use curry paste right at the start if you like.

4 servings
1 hour prep time

Eggplant Potato Tomato and Bean Stew
1 large onion
3 or 4 cloves of garlic
2 medium eggplants
2 cups chopped green or yellow wax beans
6 medium tomatoes, peeled and chopped
6 medium potatoes
1/4 cup olive oil
1 teaspoon salt
1 teaspoon rubbed basil
1 teaspoon rubbed oregano

Peel and chop the onion. Peel and mince the garlic. Peel the eggplant and slice it fairly thin, then cut it into bite-sized pieces. Trim and chop the beans. Peel and coarsely chop the tomatoes.

Wash the potatoes, and cut them into bite-sized pieces. Put them in a large pot with water to just cover them, and boil them until they are just tender. Once they have cooked for about 15 minutes and are nearly done, add the beans.

Meanwhile, sauté the onion in a tablespoon or so of the oil in a large skillet, until soft and just showing signs of browning. Add the garlic and cook for a minute or two longer. Remove the onions from the pan into a dish and set them aside. Put about half the remaining oil into the skillet, and sauté the eggplant until it is softened and browned in spots. Add more oil if it needs it, which it probably will. Spoon out some water from the potatoes into the pan of eggplant once it is well on the way to being browned, and cook it down a bit.

Once the water is gone from the eggplant, and it looks quite soft and browned, add it to the pot of potatoes and beans. Add the chopped tomatoes and the seasonings to the stew, and cook until well amalgamated; another 10 minutes or so.

1 comment:

Joanne said...

This is a great way to use up the last of summer's veggies!