Gurguglione di Elba

Summer Tuscan Stew

Servings: 4

Author:

Prep Time
15 minutes

Cook Time
40 minutes

Main Course antipasto

Italian

🧂 Ingredients

1 Cut eggplant into 1/2 inch dice. Sprinkle with 1 Tbsp. salt and mix with your
hands. Put the salted eggplant cubes in a colander over a dish to catch the
liquid. Set aside for 30 minutes.

This step is not required, but I find that salting and draining the eggplant
before cooking gives it a smooth flavor. Prep the eggplant first, then cut and
prep the other veggies.
2 Heat olive oil in large pot and add garlic and onion. Brown for 1-2 minutes on
medium until fragrant.
3 Add eggplant, peppers, zucchini, and salt. Stir and then simmer for 3 minutes.
4 Add tomatoes, cover, and simmer for 40 minutes, stirring occasionally. Add water
as needed if the stew begins to stick or get too dry.
5 Garnish with torn basil leaves and extra virgin olive oil.

Serve as a side dish, on bruschetta, or over pasta.