Hearty Vegetable Stew
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In light of how cold it has been here in Florida the last couple of days, I started thinking about the hearty comfort foods you equate with chilly weather. I wanted to make a stew, but was not in the mood for meat, so Gigi and I concocted a lovely vegetable stew.
I don’t have an exact recipe, but here is essentially what I tossed in the big Dutch over. I chopped into big chunks three medium white onions and sautéed them a bit in olive oil. I would have put in some fresh garlic as well, but it had gone bad. Then I added two potatoes, cut into small bite-sized chunks. I let those cook down a bit and then added one large peeled and diced eggplant, three medium zucchini that I did not peel and just sliced into rounds, a large can of diced tomatoes, a chopped sweet red pepper, and a cup or so of chicken broth. I seasoned it with salt and pepper, though with a stew like this you could season it just about any way you like: bay leaf or oregano or basil or maybe even some super hot pepper. My daughter is all of the sudden into more mild flavors, so I stuck to just sea salt and pepper.
While I let it stew, I went to the other room and killed some time straightening out all of the cables in the back of my computer. How in the world do those things get so tangled!
After this cooked down, we ate it with some fresh French bread dipped in olive oil and spices. Yum! It was such a perfect comfort food for the chilly chill outside, ands we have plenty of leftovers.
Stewed vegetables in cold weather - what could be better…?