Why Stews Days on Tuesdays? No reason, other than because it rhymes. Every Tuesday, look for a new stew recipe. Same place, same time.
What is it about a hearty stew that makes you feel better, especially on a cold day? For me, it’s a comfort food memory from when I was little. What about for you?
Oh, and enjoy!
1 tablespoon olive oil (or a splash of water but do stir more often)
1 large onion, diced
1 tablespoon garlic, chopped
2 bell peppers, green, red or yellow or a mixture, diced in large chunks
1 pound eggplant, skin on, trimmed and cut into 1″ cubes
1 yellow squash, trimmed & diced (zucchini would work too, yellow provides color variation)
1/2 pound green beans, trimmed & snapped in bite-size lengths
3 medium perfectly ripe tomatoes (blanched to remove skins of you like), cut in pieces or 30 ounces canned diced tomato
2 ears corn, kernels removed and “milked” (see TIPS) or frozen corn
1 teaspoon dried oregano, ground between fingers before adding (see TIPS)
Salt (you’ll use quite a lot) & pepper
1 tablespoon good vinegar (don’t skip)
Tabasco – few drops
Heat Dutch oven or large kettle over MEDIUM HIGH. Add olive oil and warm until shimmery. Add onion, stir to coat with fat, sauté for about 5 minutes until just soft. Add garlic and peppers, sauté another 5 minutes. Add eggplant, cook another 5 minutes. Add squash, beans, and any other vegetables and let cook for about 5 minutes. Finally, add tomato, corn, oregano, and season to taste. Reduce heat to MEDIUM, cover and let cook for about 5 minutes, stirring occasionally, until vegetables are done but still crisp-tender. Stir in vinegar and Tabasco, adjust seasoning to taste. Serve immediately or better yet, refrigerate for 24 hours.
Source: A Veggie Venture