Food and Drink

Our Fall Vegetable Stew is Just Fancy Enough

Seasonal vegetables really heighten the savor and flavor of this hearty stew, perfect for a cool Saturday afternoon at home or your next potluck.

{Recipe by} Jamie Milks of Everyday Organic Cookery

Fall Vegetable Stew – Serves 6

2 eggplants, peeled and diced

2 zucchini, peeled and diced

2 tsp. kosher salt

2 cups olive oil

1 onion, diced

4 stalks celery, diced

¼ cup minced garlic

4 sprigs fresh oregano

1 bay leaf

2 cups garbanzo beans

1 cup cherry tomatoes, sliced

 

Reprinted from “Last Bite: 100 Simple Recipes from Kansas City’s Best Chefs and Cooks” by editor Pete Dulin. Purchase the book by clicking the picture below!

Preheat oven to 300° F. Spread eggplant and zucchini on baking sheets lined with paper towels, sprinkle with salt and let sit for 30 minutes.

Heat olive oil over medium heat in an 8-quart pot. Add onion and celery. Cook until they begin to soften. Add garlic, oregano and bay leaf. Cook three to four minutes, stirring. Pat zucchini and eggplant dry and add to pot. Toss in olive oil until coated.

Cover and place pot in oven for 40 minutes. Gently turn vegetables several times. Remove pot from oven and drain olive oil. Add beans, tomatoes and 4 cups water. Simmer five to 10 minutes. Serve with shaved Parmigiano Reggiano.