Ciambotta

Ciambotta
1/3 Cup olive oil
2 Medium onions, chopped
2 Celery ribs, halved lengthwise and cut into 1/4-inch-thick slices
3 Carrots, halved lengthwise and cut into 1/4-inch-thick slices
4 Garlic cloves, finely chopped
1 1/4 LBS eggplant, cut into 1-inch pieces
1/2 Cup water
1 28 OZ can whole tomatoes in juice, drained, juice reserved and tomatoes chopped
2 Red bell peppers, cut into 3/4-inch pieces
1 Rind from a block of parmigiano-reggiano
3/4 LBS green beans, trimmed and cut into 2-inch pieces
1 1/4 LBS zucchini, halved lengthwise and cut into 1/4-inch-thick slices
3/4 LBS boiling potatoes (about 2 medium), peeled and cut into 1-inch pieces
1 14 OZ can cannellini beans

This healthy and hearty Italian vegetable stew from Gourmet is the perfect dish to get me through the work week. It only takes about and hour to put together (most of that is simmering time), and it will last in the fridge for a week. I'm also adding beans, since I have an extra can lying around, and a parmesan rind for extra flavor. You can also substitute or add any vegetables you like (parsnips or cauliflower would be good).

Heat oil in a heavy pot over medium-high heat until it shimmers. Add onions, celery, carrots, and garlic. Season with salt and pepper and cook, stirring occasionally, about 10 minutes. Add eggplant and water and cook, covered, stirring occasionally, until eggplant is slightly softened, about 10 minutes. Stir in tomatoes with juice, bell peppers and rind, then reduce heat to low and cook, uncovered, stirring occasionally, 15 minutes. In the mean time cook the green beans, zucchini and potatoes in boiling water until fork tender. Add to the pot and cook for 15 minutes more. Drain and rinse the beans and add, cooking for 5 more minutes. Season with more salt and pepper if needed.

Serve with parmigiano-reggiano, and crostini.