In Italian, this translates to “Prostitute’s Stew”, but you don’t have to be a woman of ill-repute to appreciate this easy and delicious stew. It is great on its own, and also wonderful the next day, served atop some crusty bread that has been warmed in an oven.
1 Tablespoon olive oil
1 large eggplant, cut into 1-inch chunks
1 large potato, peeled and cut into 1-inch chunks
1 cup carrots, peeled and diced
3 stalks celery, diced
1 large zucchini, cut in half lengthwise and thinly sliced
1 large red bell pepper, cored and chopped
1 medium onion, cut in half and thinly sliced
1 Tablespoon crushed garlic
1/2 cup low-sodium vegetable broth
3 cups fresh tomatoes, thinly sliced
1/2 cup fresh basil
Salt and pepper
1. Heat olive oil in a large pot over medium-high heat. Add vegetables, cooking for about 5 minutes, stirring as necessary. Add vegetable broth and tomatoes, mixing thoroughly. Add 1/2 teaspoon salt and 1/4 teaspoon pepper to pot. Bring to a boil, then reduce heat and simmer, covered, for 40 minutes.
2. Add fresh basil and stir to incorporate. Cook over medium-low for 10 more minutes, then serve.