Meal #34: Italian Vegetable Stew

Eggplants seem to be a common theme this week – not sure how that could have happened.

Ingredients

  • 3 tablespoons olive oil
  • 1/2 eggplant
    • We were hungry, so we used a whole plant
  • 1 Yukon Gold potato
    • Hunger and convenience demanded 2 Idaho potatoes
  • 1 can whole peeled tomatoes
  • 3 garlic cloves
  • 1 teaspoon tomato paste
  • 1/4 teaspoon fresh oregano
  • Salt and pepper
  • 3 cups vegetable broth
  • 1 zucchini
  • 2 tablespoons basil
  • 1/4 cup Pecorino Romano cheese
    • This cheese was also a theme for the week, and in sticking with the theme we’ll keep it out of the recipe

Finished Product

This was reminiscent of the previous day’s eggplant dish, but destructed and served on rice. Something common we’ve noticed in this book is that there isn’t usually a carb pairing, so we kind of have to intuit whether to prepare one ahead of time. It’s not hard to do, but we could see this dish disappointing if it weren’t served with rice. Put together, it was very tasty.