(recipe adapted from May All Be Fed: Diet For A New World by John Robbins)
1 large eggplant, peeled and cut into 1-inch cubes
1 1/2 tsp. sea salt
Olive oil
1 medium onion, chopped
2 ribs celery, with leaves, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, minced
3 medium boiling potatoes, cut into 1/2-inch cubes
1 28-oz. can diced tomatoes
1 cup vegetable stock or water
1/8 tsp. crushed red pepper flakes
1/2 cup chopped fresh basil or 1 tsp. dried basil
1 cup black olives, pitted and chopped
Place the eggplant in a colander and toss with 1 tsp. of the salt. Let stand for 1 hour to draw out the bitter juices. Rinse well, drain, and pat dry with kitchen towels. (I didn't rinse or dry...)
Heat 1 Tbsp. olive oil in a large pot. Add the onion, celery, bell pepper, and garlic. Cook, stirring often, until softened, about 5 minutes. Stir in the eggplant, potatoes, tomatoes with juice, vegetable stock, 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 30 minutes.
Stir in the olives and, if using, the fresh basil, and continue cooking to blend the flavors, about 5 minutes. Serve the stew hot.
(Very tasty and fairly simple to make. The salting of the eggplant needs a bit of wait time. The recipe called for pan frying the eggplant before adding to the dish, but I just threw it right in and the results were fine for me.)
