Go Back

Gurguglione di Elba

Summer Tuscan Stew
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Course: antipasto, Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 large globe eggplant (or 3 small) cubed 1/2 inch
  • 1 tbsp. salt + more to taste
  • 3 Tbsp. olive oil + more for garnish
  • 2 cloves garlic, finely chopped
  • 1 small yellow or red onion, chopped
  • 3 green or yellow bell peppers
  • 2 zucchini, sliced
  • 5 medium tomatoes, diced
  • 8 -10 basil leaves, torn

Method
 

Prep Eggplant
  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.
Cook the Stew
  1. Heat olive oil in large pot and add garlic and onion. Brown for 1-2 minutes on medium until fragrant.
  2. Add eggplant, peppers, zucchini, and salt. Stir and then simmer for 3 minutes.
  3. Add tomatoes, cover, and simmer for 40 minutes, stirring occasionally. Add water as needed if the stew begins to stick or get too dry.
  4. Garnish with torn basil leaves and extra virgin olive oil.
    Serve as a side dish, on bruschetta, or over pasta.