Puttenaio (Prostitute's Stew)

Ratatouille with potatoes, basically. Delicious with crusty bread and a good Barolo, with or without a john.

  • 1 Tbsp. olive oil
  • 1 large eggplant, cut into 1-inch chunks
  • 1 large potato, peeled and cut into 1-inch chunks
  • 1 small carrot, peeled and sliced
  • 1 stick celery, diced
  • 1 large zucchini, sliced
  • 1 large green pepper, seeded and cut into 1-inch squares
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, crushed
  • 1/4 cup vegetable broth
  • 2 lbs. fresh ripe tomatoes, thinly sliced, or 1 28-oz. can diced tomatoes with juice
  • 1 tsp. salt
  • Fresh herbs: a small handful each of Italian parsley, and either rosemary, thyme or basil, chopped
  • Freshly ground black pepper, to taste

Heat the oil in a large, heavy pot over medium-high heat. Add the eggplant, potato, carrot, celery, zucchini, green pepper, onion and garlic and cook for about 5 minutes, adding broth as necessary to keep it from sticking to the pan. Add the tomatoes (and juice, if using canned) and salt. Bring to a boil, then reduce heat, cover and simmer 45 minutes.

If there is still a lot of juice, remove the cover and cook down over high heat (watch carefully!) until the juices are like a syrup. Add the fresh herbs, reduce heat, cover and simmer for 15 minutes. Add salt and fresh pepper to taste.

6 servings

Per serving: 135 calories; 3g protein; 2g fat; 25g carbohydrate; 0mg cholesterol

Source: Nonna's Italian Kitchen by Bryanna Clark Grogan (Book Publishing Company, 1998), ISBN 1570670552
Copyright © 1998 by Bryanna Clark Grogan

Download the PDF