Vegetable Stew with Eggplant, Red Pepper, Zucchini, and Chickpeas
NOTE: This summer stew, which highlights the flavors of a
traditional ratatouille, is delicious on its own or served over
couscous. Serves six to eight.
31/2 tablespoons olive oil
1 medium onion, minced
1 medium carrot, minced
1 medium celery stalk, minced
1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch dice
2 medium garlic cloves, minced
1 teaspoon minced fresh rosemary
2 medium zucchini (about 3/4 pound), quartered lengthwise and cut into 1/2-inch chunks
1 large eggplant (about 1 pound), cut into 1/2-inch dice
1/2 cup white wine
2 cups vegetable stock
1 cup chopped canned tomatoes with their juice
1 bay leaf
1 15-ounce can cooked chickpeas, drained and rinsed (about 13/4 cups)
1/4 cup minced fresh mint leaves
2 teaspoons balsamic vinegar
INSTRUCTIONS:
1. Heat 2 tablespoons oil over medium-high heat in large ovenproof Dutch oven. Add minced onion, carrot, and celery and sauté until vegetables begin to brown, about 10 minutes.
2. Add red pepper, garlic, and rosemary to Dutch oven and cook for 30 seconds. Scrape vegetables into bowl. Add 1/2 tablespoon oil and zucchini and sauté until softened, about 7 minutes. Scrape zucchini into bowl with other vegetables. Add remaining tablespoon oil and eggplant and sauté until softened, about 5 minutes. Add vegetables in bowl back to pot. Add wine, scraping up any browned bits that may have stuck to pot. Add stock, tomatoes, and bay leaf, and bring to a simmer. Simmer, partially covered, until vegetables are tender, about 15 minutes.
3. Turn off heat, stir in chickpeas, cover, and allow to stand for 5 minutes. Stir in mint and balsamic vinegar, discard bay leaf, adjust seasonings, and serve.