Thursday, August 20, 2009
Spicy Summer Storm Stew
The stew that we had during a summer storm last night (hence the name) was so good that I'm making it again tonight. My recipe is an adaptation of Melissa D'Arabian's recipe for North African Meatballs without the meatballs. I changed the ingredients and amounts a bit, and I added vegetables. This recipe feeds two hungry people, and I imagine it would be good with just about any kind of meat too.
2 tablespoons olive oil
1 sliced onion
2 cloves chopped garlic
the zest of one lemon (not the juice!)
1/3 cup pitted and chopped Greek olives (1/2 cup if you measure them with the pits)
1 cup white wine
1/2 cup vegetable stock
1 can diced tomatoes
2 tablespoons tomato paste
1 teaspoon brown sugar
1/2 teaspoon salt (or to taste)
1/2 teaspoon dried pepper flakes
1 cinnamon stick, or a healthy dash of ground cinnamon
4 carrots, cut into chunks
A handful or two of green beans
1 eggplant, cut into chunks. (If you use Japanese eggplant, there is no need to salt and sweat the eggplant, but if you use regular eggplant, salting and sweating is always good to do.)
3 zucchini, cut into chunks (as per Lisa's comment below).
Use a large, heavy pot with a lid.
Cut the eggplant first, set it to sweat, and then peel and cut the rest of the vegetables, zest the lemon, and pit the olives. By the time you are ready to add the eggplant, it will be ready for you.
Saute the onion and garlic in the oil over medium heat, letting the onion caramelize. Add the zest and the olives, and cook for another minute. Deglaze the pan with the wine, and reduce the mixture, uncovered, for a few minutes. The add the vegetables, stock, tomatoes, tomato paste, brown sugar, red pepper flakes, salt, and cinnamon stick.
Cover and cook over medium low heat for about 45 minutes.
Serve over couscous made with golden raisins: cook a handful or two of golden raisins in the water or broth before adding the couscous.