1 medium onion, chopped
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.
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
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.
My sister had given me a copy of this recipe from one of the Moosewood cookbooks, but I put it in such a safe place that I couldn't find it. While hunting for it online I stumbled upon this website, and voila! This is a delicious recipe as is (which is how my sister made it,) or with the addition of lamb stew meat to the onions at the beginning. A slow simmer for an hour or two doesn't hurt a bit, and the leftovers are luscious (if you are lucky enough to have any.)
Linda, cincinnati ohio
Absolutely DELICIOUS. I, too, got this recipe from a Moosewood cookbook, and it was love at first bite! Served with cornbread, it is a total treat. Simply, the best. Thanks for having this recipe online so it is easy to locate.
Barb, Albuquerque, NM
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