Puttenaio (Prostitute's Stew)
Ratatouille with potatoes, basically. Delicious with crusty bread and a good Barolo, with or without a john.
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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 |