cooked a 30 minute meal last year and can't find and wondering if anyone has. If I recall correctly it's a vegetable stew that has eggplant in it. Any help is appreciated.
thanks
1/4 cup extra-virgin olive oil plus some to drizzle
1 bay leaf, fresh or dried
3 cloves garlic, 2 chopped, 1 whole cracked from skin
2 onions, sliced
2 large potatoes, peeled and chopped
1 eggplant, chopped
1 zucchini, chopped
1 red bell pepper, seeded and chopped
Salt and pepper
1 (28-ounce) can fire roasted diced tomatoes
1 cup stock, chicken or vegetable
1/2 cup torn or chopped basil (10 to 12 leaves)
4 (1-inch thick) slices whole-grain crusty bread
1/2 cup grated pecorino Preheat broiler. Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.
Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.
__________________ Those who forget the pasta are condemned to reheat it.
1 eggplant, peeled and chopped (I leave on half the skin-I like the color and texture it gives the dish)
1 zucchini, halved lengthwise, then sliced
crosswise into 1/2-inch-thick half-moons
1 large onion, thinly sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary
4 to 5 leaves fresh sage, thinly sliced
Salt and freshly ground pepper
Two 15-ounce cans tomato sauce
1 quart chicken broth
Flat-leaf parsley, chopped (a generous handful)
Crusty bread, to pass around the table
In a large soup pot, heat the EVOO, 4 turns of the pan, and the garlic over medium heat. Add the potatoes, eggplant, zucchini and onion and cook over medium-high heat for 5 minutes. Add the thyme, rosemary and sage; season with salt and pepper. Stir in the tomato sauce and chicken broth, cover and cook over medium heat, stirring occasionally, for 15 minutes. Remove from the heat. Discard the thyme and rosemary stems (the leaves will have fallen into the stoup) and stir in the parsley. Serve with the crusty bread.
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