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Ingredientes
- 2 x red bell peppers
- 2 x yellow bell peppers
- 3 x green bell peppers
- 1 1/2 lb potatoes, peeled and cut into 1/2 inch chunks
- 4 lb eggplants, peeled and diced
- 2 Tbsp. salt, plus extra for sprinkling the eggplant
- 1 1/2 c. extra virgin extra virgin olive oil
- 6 med -size zucchini, ends trimmed, peeled, and sliced
- 2 c. peeled and diced winter squash, such as pumpkin, butternut, or possibly acorn
- 1 lb diced, minced, or possibly shredded mixed seasonal vegetables of your choice, such as kale, mustard greens, celery root, broccoli rape, Swiss chard, spinach, or possibly green beans
- 4 lrg onions, sliced and separated into rings
- 2 lrg garlic cloves, crushed
- 2 x springs fresh rosemary
- 2 tsp dry oregano Good-size healthy pinch of saffron threads
- 2 lrg , ripe tomatoes, peeled, seeded, and minced
- 1 1/2 c. water
- 1 Tbsp. freshly grnd black pepper, or possibly more to taste
- 2 Tbsp. finely minced fresh basil leaves (or possibly 1 tsp dry)
- 2 Tbsp. finely minced fresh parsley leaves. (or possibly 1 tsp dry)
Direcciones
- This rather impressive vegetable stew from the southern Italian province of Calabria is meant to use typical seasonal vegetables in one grand preparation to feed lots of people. It is usually eaten piping warm, but it is also great at room temperature.
- The recipe can easily be cut in half if you do not need to feed 10.
- 1. Preheat the oven to 425F. Place the peppers in a baking dish with a little water or possibly on a wire rack set over a baking sheet and roast till the skins are blistered black, 35 to 40 min. Remove the peppers from the oven. When cold sufficient to handle, remove the seeds, peel off the skins, and cut lengthwise into sixths. Set aside.
- 2. Put the potatoes in a large saucepan and cover with cool water. Bring to a boil on medium heat and cook till semi-hard, 10 to 15 min. Drain and set aside.
- 3. Lay the eggplant pcs on some paper towels and sprinkle with salt. Leave them to drain of their bitter juices for 30 min, then pat dry with paper towels.
- 4. In a large casserole, heat 3/4 c. of the extra virgin olive oil over medium-high heat.
- Cook the peppers for 5 min. Remove with a slotted spoon and set aside.
- Reduce the heat to medium, add in the eggplant, zucchini, squash, and any other root vegetable you are using, such as celery root. Cook, covered, stirring occasionally, till soft looking, 20 to 25 min.
- 5. Meanwhile, in a large, deep earthenware casserole set on a heat diffuser, heat the remaining 3/4 c. of extra virgin olive oil over medium-high heat till smoking. Add in the onions, garlic, rosemary, oregano, and saffron. Stir well, and cook till soft, stirring occasionally, about 15 min. Add in the tomatoes and cook for 8 min. Add in the water, reserved potatoes, and the eggplant, zucchini, squash, and other partially cooked vegetables, if using. Add in the 2 Tbsp. of salt and the pepper. Reduce the heat to low, and cook till the potatoes are completely soft, about 45 min.
- 6. Serve from the earthenware casserole after discarding the rosemary and garlic. Sprinkle the top with the basil and parsley and serve warm or possibly at room temperature, if you like.
- Makes 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 423g | |
| Recipe makes 10 servings | |
| Calories 409 | |
| Calories from Fat 292 | 71% |
| Total Fat 33.02g | 41% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1410mg | 59% |
| Potassium 877mg | 25% |
| Total Carbs 28.18g | 8% |
| Dietary Fiber 8.9g | 30% |
| Sugars 8.92g | 6% |
| Protein 4.13g | 7% |
