*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Stews
                 Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Eggplant -- peeled and cut
                         -into 1-inch cubes
    1 1/2   tb           Fine sea salt
    3       tb           Olive oil or more as needed
    1       md           Onion -- chopped
    2                    Celery ribs, with leaves
    1                    Green bell pepper -- seeded
                         -and chopped
    2                    Garlic cloves -- minced
    3       md           Boiling potatoes -- cut into
                         -1/2-inch thick slices
    1       cn           Unsweetened tomatoes in
                         -puree (28 oz)
    1       c            Vegetable stock
      1/8   ts           Red pepper flakes -- crushed
      1/2   c            Fresh basil -- chopped, OR
    1       t            Dried basil
    1       c            Mediterranean black olives
                         -pitted and chopped
    Place the eggplant in a colander and toss with 1
   teaspoon of the salt. Let stand for 1 hour to draw out
   the bitter juices. Rinse well, drain and pat dry with
   kitchen towels.
    Heat 2 tbs of the oil in a large saucepan over medium
   heat. Add the eggplant and cook, stirring often, until
   lightly browned, about 4 minutes. (You may have to add
   a little more oil if the eggplant sticks). Transfer to
   a plate and set aside.
    Heat the remaining 2 tbs oil in the pan, and add the
   onion, celery, bell pepper, and garlic. Cook, stirring
   often, until softened, about 5 minutes. Stir in the
   reserved eggplant, the potatoes, the tomatoes with
   their puree, vegetable stock, the remaining 1/2 tsp
   salt, and the red pepper flakes; if using dried basil,
   add it now. Bring to a simmer, then reduce the heat to
   low, cover and simmer, stirring occasionally, until
   the potatoes are tender, about 45 minutes to 1 hour.
    Stir in the olives and, if using, the fresh basil,
   and continue cooking to blend the flavors, about 5
   minutes. Serve the stew hot, warm or at room
    From DEEANNE’s recipe files
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