Colleen Patrick-Goudreau
Although this is called a “stew,” it is thick enough to be served as a side dish or first course (prima). This is a traditional dish hailing from southern Italy, it’s comfort food at its finest – and simplest.
Gluten-free, wheat-free, oil-free (if using water to sauté), soy-free
1 tbsp oil or water, for sautéing
1 large onion, chopped
3 medium carrots, peeled and diced
2 stalks of celery, diced
3 cloves garlic, peeled and finely chopped
1 medium aubergine, chopped into 1-inch pieces
120 ml water or vegetable stock
2 cans diced tomatoes
2 large Maris Piper or King Edward potatoes, peeled and chopped
2 red bell peppers, seeded and diced
2 medium courgettes or any summer squash, unpeeled and diced
2 bay leaves, fresh or dried
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried tarragon
1 tsp salt
Freshly ground pepper
10 to 12 leaves chopped basil
Although this is called a “stew,” it is thick enough to be served as a side dish or first course (prima). This is a traditional dish hailing from southern Italy, it’s comfort food at its finest – and simplest.
Gluten-free, wheat-free, oil-free (if using water to sauté), soy-free
1. Heat the oil or water in a pan over medium-high heat for just about 1 minute. Add the onions, carrots, celery, and garlic, and cook for about 10 minutes until all the veggies begin to soften. Stir occasionally.
2. Add the eggplant and water, and cook, covered, until the aubergine is slightly softened, about 10 minutes.
3. Add the canned tomatoes with their juice, potatoes, bell peppers, courgette, bay leaves, thyme, oregano, parsley, and tarragon. Stir, then reduce heat to low and cook uncovered for about 25 minutes, stirring occasionally, until all the vegetables are soft. (If water/stock evaporates while the vegetables are still cooking, add a little extra.)
4. Stir in the salt and pepper, along with the chopped basil. Serve immediately with a hearty, rustic loaf of bread.
For Your Modification
Add your favourite vegan Italian sausage to the stew at the end. For maximum flavour and texture, you will want to slice the sausage(s) into discs, fry them in a little olive oil, then add them to the soup in the last 10 or 15 minutes of cooking.
Recipe by https://www.colleenpatrickgoudreau.com/
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