Skip to main content

Meatless Monday: Italian Vegetable Stew

Support Provided By

This vegetable stew from America's Test Kitchen is an Italian favorite, full of garlic and herbs and olive oil to tie it all together. It's vegan, and if you don't feel like having bread, it's a gluten-free meal, as well. But most importantly, it's delicious.

Photo courtesy America's Test Kitchen
Photo courtesy America's Test Kitchen

Italian Vegetable Stew (Ciambotta)
Serves 6 to 8

Pestata

  • 1/3 cup chopped fresh basil
  • 1/3 cup fresh oregano leaves
  • 6 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon red pepper flakes

Stew

  • 12 ounces eggplant, peeled and cut into 1/2-inch pieces
  • Salt
  • 4 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1 pound russet potatoes, peeled and cut into 1/2-inch pieces
  • 2 tablespoons tomato paste
  • 2 1/4cups water
  • 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved and chopped coarse
  • 2 zucchini (8 ounces each), seeded and cut into 1/2-inch pieces
  • 2 red or yellow bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
  • 1 cup shredded fresh basil

FOR THE PESTATA: Process all ingredients in food processor until finely ground, about 1 minute, scraping sides as necessary. Set aside.

FOR THE STEW: Toss eggplant with 1½ teaspoons salt in bowl. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer over coffee filters. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, 8 to 12 minutes, tossing once halfway through to ensure that eggplant cooks evenly.

Heat 2 tablespoons oil in Dutch oven over high heat until shimmering. Add eggplant, onion, and potatoes; cook, stirring frequently, until eggplant browns and surface of potatoes becomes translucent, about 2 minutes. Push vegetables to sides of pot; add 1 tablespoon oil and tomato paste to clearing. Cook paste, stirring frequently, until brown fond develops on bottom of pot, about 2 minutes. Add 2 cups water and chopped tomatoes and juice, scraping up any browned bits, and bring to boil. Reduce heat to medium, cover, and gently simmer until eggplant is completely broken down and potatoes are tender, about 20 to 25 minutes.

Meanwhile, heat remaining 1 tablespoon oil in 12-inch skillet over high heat until smoking. Add zucchini, bell peppers, and ½ teaspoon salt; cook, stirring occasionally, until vegetables are browned and tender, 10 to 12 minutes. Push vegetables to sides of skillet; add pestata and cook until fragrant, about 1 minute. Stir pestata into vegetables and transfer vegetables to bowl. Add remaining ¼ cup water to skillet off heat, scraping up browned bits.

Remove pot from heat and stir reserved vegetables and water from skillet into vegetables in Dutch oven. Cover pot and let stand for 20 minutes to allow flavors to meld. Stir in basil and season with salt to taste; serve.

Support Provided By
Read More
A black and white photo of an adult dressed as the easter bunny with a giant costumed head, holding a little girl on their left who gives it a kiss on the cheek and, with his right arm, holding a little boy who brings his hands to his eyes as though wiping away tears.

Behold the Bunnies and Bonnets of L.A.'s Past Easter Celebrations

The onset of the spring season heralds the arrival of fragrant flowers in bloom — and all the critters that enjoy them, including the Easter bunny and families who anticipate his arrival with egg hunts, parades and questionable fashion choices.
A black and white image of an elephant holding a broom with its trunk. A man is seen near the elephant, walking towards the animal.

Lions and Tigers and Cameras! How the Movies Gave Los Angeles a Zoo

The early days of the movies in Los Angeles inadvertently allowed visitors to experience the largest collection of animals in the western United States. When animals weren't appearing in a movie, they were rented out to other film companies, performed for studio visitors, or in the case of filmmaker William Selig's collection — an opportunity to create one of Los Angeles' first zoos.
A vertical, black and white portrait of a blonde woman wearing a sparkly four-leaf clover costume as she holds her arms out and extends a leg as though in a curtsy.

Irish for a Day: L.A.'s History of 'Going Green' on St. Patrick's Day

Whether it was a parade, dance, tea party, home celebration or just enjoying a good ol' wee dram of whisky, here's a photo essay of how Los Angeles donned its green apparel to celebrate St. Patrick's Day and embrace the luck o' the Irish over the years.