Italian Vegetable Stew (Ciambotta)

Ingredients

• 28  frangelico fresh whole drained chopped canned
• 3  carrots halved lengthwise cut into 1/4-inch-thick slices
• 2  celery stalks halved lengthwise cut into 1/4-inch-thick slices
• 1.3 pounds eggplant cut into 1-inch pieces
• 4  garlic clove finely chopped
• 0.8 pound green beans trimmed cut into 2-inch pieces
• 0.3 cup olive oil 
• 2 medium onion chopped
• 0.8 pound potato boiling peeled cut into 1-inch pieces ( 2 medium)
• 2  bell pepper red cut into 3/4-inch pieces
• 0.5 cup water 
• 1.3 pounds zucchini halved lengthwise cut into 1/4-inch-thick slices

Equipment

• bowl
• sauce pan
• pot
• slotted spoon

Directions

1. Heat oil in a 7-to 8-quart heavy pot over medium-high heat until it shimmers.
2. Add onions, celery, carrots, and garlic and cook, stirring occasionally, until pale golden, about 10 minutes.
3. Add eggplant and water and cook, covered, stirring occasionally, until eggplant is slightly softened, about 10 minutes.
4. Stir in tomatoes with juice and bell peppers, then reduce heat to low and cook, uncovered, stirring occasionally, 15 minutes.
5. Meanwhile, cook green beans in a 3- to 4-quart saucepan of well-salted boiling water until crisp-tender, about 5 minutes.
6. Transfer with a slotted spoon to a large bowl.
7. Add zucchini to boiling water and cook until crisp-tender, about 5 minutes.
8. Transfer with slotted spoon to bowl with green beans.
9. Add potatoes to boiling water and cook until just tender, about 10 minutes.
10. Drain and add to beans and zucchini.
11. Add boiled vegetables to stew and simmer, stirring, until all vegetables are very soft, about 15 minutes. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
12. Stew can be made up to 1 week ahead and chilled (covered once cool).
13. Per serving: Calories 269, Total fat 13 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 822 mg, Carbohydrate 37 g, Fiber 11 g, Protein 6 g
14. Nutrition Data
15. See Nutrition Data's complete analysis of this recipe ›