VEGETABLE STIFADO
(Serves 4-6)
FROM MY DEAREST FRIEND, NANCY, IN SONOMA, CA.

1 MEDIUM, CHOPPED ONION
3 MINCED GARLIC CLOVES
2 T. OLIVE OIL
1 LARGE, 1 INCH CUBED POTATO
1 MEDIUM, 1 INCH CUBED EGGPLANT
1 28 OZ. CAN DRAINED TOMATOES (SAVE JUICE)
1-1/2 C. WATER
1 TSP. SALT
1 SPRIG FRESH ROSEMARY

1 MEDIUM 1 INCH CUBED YELLOW SQUASH
1 GREEN BELL PEPPER (1 INCH PIECES)
1 C. FROZEN SLICED OKRA (OPT)
JUICE OF 1 LEMON
1 T. FRESH DILL
GRINDINGS OF BLACK PEPPER

GRATED FETA CHEESE

 

 

 

IN A LARGE POT, SAUTE THE ONIONS AND GARLIC IN THE OIL OVER MEDIUM HEAT UNTIL JUST SOFTENED.
ADD POTATO, EGGPLANT AND JUICE OF THE TOMATOES TO THE POT.
STIR IN THE WATER SALT AND ROSEMARY.
BRING TO BOIL, REDUCE HEAT AND SIMMER COVERED FOR 10 MINUTES.
REMOVE COVER.

WHEN POTATOES ARE BEGINNING TO SOFTEN, ADD SQUASH AND BELL PEPPER.
CONTINUE TO COOK FOR 5 MINUTES.
ADD THE TOMATOES, OKRA, LEMON JUICE AND DILL.
SIMMER FOR 5 MORE MINUTES, UNTIL VEGETABLES ARE TENDER.
ADD PEPPER AND REMOVE ROSEMARY SPRIG.

SERVE TOPPED WITH FETA CHEESE.