Mixed Vegetable Stew

This stew is similar to the ratatouille served in France; it contains a number of colorful vegetables as well as olives and capers for textural interest. Serve it with simple entrees to add color to the plate.

Makes 4 to 6 servings | Prep time: 20 minutes | Minimum cook time: 2¹/₂ hours in a medium slow cooker

1 (1-pound) eggplant

Salt

¹/₃ cup olive oil, divided

1 large onion, diced

3 garlic cloves, minced

2 red bell peppers, seeds and ribs removed, and thinly sliced

2 small zucchini, cut into ³/₄-inch cubes

1 small summer squash, cut into ³/₄-inch cubes

1 (14.5-ounce) can diced tomatoes, undrained

¹/₂ cup sliced green olives

1 cup Vegetable Stock or purchased stock

2 tablespoons tomato paste

1 tablespoon chopped fresh oregano or 1 teaspoon dried

1 tablespoon fresh thyme or ¹/₂ teaspoon dried

1 tablespoon capers, drained and rinsed

Freshly ground black pepper to taste

1. Rinse and trim eggplant, and cut into ³/₄-inch cubes. Put eggplant in a colander, and sprinkle it liberally with salt. Place a plate on top of eggplant cubes, and weight the plate with cans. Place the colander in the sink or on a plate, and allow eggplant to drain for 30 minutes. Rinse eggplant cubes, and wring them dry with paper towels.

2. Heat half of oil in a medium skillet over medium-high heat. Add onion, garlic, and red bell peppers. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker.

3. Add remaining oil to the skillet, and add eggplant cubes. Cook, stirring frequently, for 3 minutes, or until eggplant begins to soften. Scrape eggplant into the slow cooker.

4. Add zucchini, summer squash, tomatoes, olives, stock, tomato paste, oregano, thyme, and capers to the slow cooker, and stir well. Cook on Low for 5 to 7 hours or on High for 2¹/₂ to 3¹/₂ hours, or until vegetables are tender. Season to taste with salt and pepper, and serve hot.

Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat until hot, stirring occasionally.

Variation:

 Add 1 (15-ounce) can garbanzo beans or kidney beans, drained and rinsed, to the slow cooker in step 4 with the other additions.

There are two reasons why eggplant is salted before cooking. The first is to draw out the innate bitterness and the other is draw out some of the water so that it sautés more easily. While this is necessary with large eggplants, it can be skipped if using thin Japanese eggplants. That species isn’t as bitter.