Ingredients:
2 tablespoons olive oil and/or butter
3 cups minced onion
3 medium cloves garlic, minced
2 medium potatoes, diced
1 medium (7-inch or so) eggplant, diced
1 teaspoon salt (more, to taste)
Fresh black pepper to taste
2 medium stalks celery, chopped
1 healthy stalk broccoli, chopped small
2-3 medium carrots, sliced or diced
1/2 cup dry red wine (optional)
2 small (6-inch) zucchini, diced
3 tablespoons (half a small can) tomato paste
1/2 lb. mushrooms, coarsely chopped
3 tablespoons molasses
2 teaspoons dill
Optional Toppings: sour cream or yogurt, finely minced parsley
Instructions:
Heat oil (or melt butter) in a Dutch oven. Add onion, garlic, potatoes, eggplant, salt and pepper. Cover and cook over medium heat, stirring often, until the potatoes are tender. Add small amounts of water, as needed to prevent sticking.
Add celery, broccoli and carrots, along with optional red wine. Continue to cook over medium heat, covered but occasionally stirring, until all the vegetables begin to be tender (8-10 minutes).
Add remaining ingredients (except toppings) and stir. Cover and simmer very quietly about 15 minutes more, stirring every once and a while. Taste to correct seasonings. Serve piping hot, topped with sour cream or yogurt and minced parsley.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
