Moosewood: Vegetable Stifado

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* Exported from MasterCook *

 

Vegetable Stifado

 

Recipe By : Moosewood Restaurant Cooks at Home, page 218

Serving Size : 4 Preparation Time :0:40

Categories : Moosewood Soups And Stews

Vegetarian Mediterranean

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium onion -- chopped

3 cloves garlic -- minced or pressed

2 tablespoons olive oil

1 large potato (about 2 cups cubed)

1 medium eggplant

3 cups undrained canned tomatoes (28-ounce can)

1 1/2 cups water

1 teaspoon salt

1 sprig fresh rosemary (1 scant teaspoon dried)

1 medium zucchini or yellow squash

1 bell pepper

1 cup frozen sliced okra (optional)

juice of 1 lemon (or to taste)

1 tablespoon fresh dill (1 teaspoon dried) -- chopped

ground black pepper to taste

grated feta cheese

 

In a large stewpot, sauté the onions and garlic in the oil over medium heat

until just softened. Cut the potato into 1/2-inch cubes and add to the pot. Cut

the eggplant into 1-inch cubes. Add the eggplant and the juice from the

tomatoes, setting aside the tomatoes. Stir in the water, salt, and rosemary.

Bring the stew to a boil, reduce the heat, and simmer, covered, for about 10

minutes. After the first 10 minutes, the stew can be simmered uncovered.

 

While the stew simmers, cut the squash into 1-inch cubes and the bell pepper

into 1-inch pieces. When the potatoes are just beginning to soften, add the

squash and bell pepper and continue to cook for 5 minutes. Coarsely chop the

reserved tomatoes and add them to the pot, along with the okra, lemon juice and

dill. Simmer for about 5 minutes, until the vegetables are tender. Add black

pepper to taste, and remove the rosemary sprig if you used the fresh herb.

 

Serve topped with feta cheese.

 

 

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NOTES : I am putting together a collection of vegetarian eggplant recipes. Any

suggestions welcomed.

http://home.att.net/~ashburysaubergines/

Ashbury