Italian Vegetable Stew
By America's Test KitchenPublished on June 1, 2011
Yield
Serves 6
Ingredients
¼ cup extra virgin olive oil, plus extra for serving1 medium eggplant (about 1 pound), cut into 1-inch cubes (see note)2 medium zucchini (about 1 pound), halved lengthwise, seeded, and cut into 1-inch pieces2 tablespoons unsalted butter 1 (28-ounce) can whole tomatoes, tomatoes chopped medium and juice reserved1 medium onion, minced1 red bell pepper, stemmed, seeded, and chopped coarse1 tablespoon tomato paste 4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)1 teaspoon minced fresh oregano leaves or ¼ teaspoon dried3 cups vegetable broth 1 pound Yukon Gold potatoes (about 2 medium), peeled and cut into ½-inch pieces2 tablespoons chopped fresh basil leaves Salt and ground black pepper Grated Pecorino Romano cheese, for serving
Before You Begin
Do not peel the eggplant as the skin helps it hold together during cooking.
Instructions
- Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat until shimmering. Brown the eggplant lightly on all sides, 5 to 7 minutes, then transfer to a medium bowl. Repeat with the remaining 2 tablespoons oil and zucchini and transfer to the bowl.
- Melt the butter in the Dutch oven over medium heat. Add the tomatoes, onion, bell pepper, and tomato paste and cook until dry and beginning to brown, 11 to 13 minutes.
- Stir in the garlic and oregano and cook until fragrant, about 30 seconds. Stir in the broth, scraping up any browned bits. Stir in the potatoes and reserved tomato juice and bring to a boil.
- Gently stir in the browned eggplant and zucchini, cover the pot partially (leaving about 1 inch of the pot open), and simmer gently until the vegetables are tender and the stew has thickened, 25 to 35 minutes. Off the heat, stir in the basil and season with salt and pepper to taste. Drizzle individual bowls with additional olive oil, sprinkle with the Pecorino, and serve.
Yield
Serves 6Ingredients
¼ cup extra virgin olive oil, plus extra for serving
1 medium eggplant (about 1 pound), cut into 1-inch cubes (see note)
2 medium zucchini (about 1 pound), halved lengthwise, seeded, and cut into 1-inch pieces
2 tablespoons unsalted butter
1 (28-ounce) can whole tomatoes, tomatoes chopped medium and juice reserved
1 medium onion, minced
1 red bell pepper, stemmed, seeded, and chopped coarse
1 tablespoon tomato paste
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
1 teaspoon minced fresh oregano leaves or ¼ teaspoon dried
3 cups vegetable broth
1 pound Yukon Gold potatoes (about 2 medium), peeled and cut into ½-inch pieces
2 tablespoons chopped fresh basil leaves
Salt and ground black pepper
Grated Pecorino Romano cheese, for serving
Ingredients
¼ cup extra virgin olive oil, plus extra for serving
1 medium eggplant (about 1 pound), cut into 1-inch cubes (see note)
2 medium zucchini (about 1 pound), halved lengthwise, seeded, and cut into 1-inch pieces
2 tablespoons unsalted butter
1 (28-ounce) can whole tomatoes, tomatoes chopped medium and juice reserved
1 medium onion, minced
1 red bell pepper, stemmed, seeded, and chopped coarse
1 tablespoon tomato paste
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
1 teaspoon minced fresh oregano leaves or ¼ teaspoon dried
3 cups vegetable broth
1 pound Yukon Gold potatoes (about 2 medium), peeled and cut into ½-inch pieces
2 tablespoons chopped fresh basil leaves
Salt and ground black pepper
Grated Pecorino Romano cheese, for serving
Ingredients
¼ cup extra virgin olive oil, plus extra for serving
1 medium eggplant (about 1 pound), cut into 1-inch cubes (see note)
2 medium zucchini (about 1 pound), halved lengthwise, seeded, and cut into 1-inch pieces
2 tablespoons unsalted butter
1 (28-ounce) can whole tomatoes, tomatoes chopped medium and juice reserved
1 medium onion, minced
1 red bell pepper, stemmed, seeded, and chopped coarse
1 tablespoon tomato paste
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
1 teaspoon minced fresh oregano leaves or ¼ teaspoon dried
3 cups vegetable broth
1 pound Yukon Gold potatoes (about 2 medium), peeled and cut into ½-inch pieces
2 tablespoons chopped fresh basil leaves
Salt and ground black pepper
Grated Pecorino Romano cheese, for serving
Why This Recipe Works
For our Italian Vegetable Stew’s tomato base, we used chopped whole tomatoes, their juices, and tomato paste. To boost the flavor of the vegetables and drive off excess moisture, we browned each vegetable in olive oil, removed it from the pan, and added it back with the simmering liquid. Yukon Golds were the best potato for the vegetable stew, and oregano and garlic gave it a pungent finish.
Before You Begin
Do not peel the eggplant as the skin helps it hold together during cooking.
Instructions
- Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat until shimmering. Brown the eggplant lightly on all sides, 5 to 7 minutes, then transfer to a medium bowl. Repeat with the remaining 2 tablespoons oil and zucchini and transfer to the bowl.
- Melt the butter in the Dutch oven over medium heat. Add the tomatoes, onion, bell pepper, and tomato paste and cook until dry and beginning to brown, 11 to 13 minutes.
- Stir in the garlic and oregano and cook until fragrant, about 30 seconds. Stir in the broth, scraping up any browned bits. Stir in the potatoes and reserved tomato juice and bring to a boil.
- Gently stir in the browned eggplant and zucchini, cover the pot partially (leaving about 1 inch of the pot open), and simmer gently until the vegetables are tender and the stew has thickened, 25 to 35 minutes. Off the heat, stir in the basil and season with salt and pepper to taste. Drizzle individual bowls with additional olive oil, sprinkle with the Pecorino, and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments