Frizzone: Vegetable Stew from Emilia Romagna Recipe
This flavorful vegetable stew from Emilia Romagna combines fresh Mediterranean ingredients into a hearty, comforting dish perfect for any season.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
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Ingredients
- 3 Tablespoons Olive Oil
- 1 Large Onion, Peeled & Chopped
- 2 Celery Stalks, Chopped
- 1 Large Eggplant, Chopped
- 2 Medium Zucchini, Chopped
- 2 Medium Carrots, Trimmed & Chopped
- 2 Garlic Cloves, Peeled & Minced
- 1 (14 Ounce) Can Cherry Tomatoes
- 2 Tablespoons Tomato Paste
- 1 Teaspoon Dried Oregano
- 1 cup Water
- 3 Tablespoons Chopped Fresh Basil
- 1/2 cup Chopped Fresh Parsley, Divided
- 1/2 cup Chopped Flavorful Olives
- 1/4 cup Rinsed, Salted Capers
- Salt & Pepper To Taste
- 2 – 3 Teaspoons Aged Balsamic Vinegar
Instructions
- Step 1: Heat the olive oil over medium heat in a large, wide bottom saucepan.
- Step 2: Add the onion, celery, eggplant, zucchini, carrots, and garlic, and cook, stirring often until the vegetables begin to soften, about 8 to 10 minutes.
- Step 3: Add the tomatoes, tomato paste, oregano, water, basil, and half the parsley, and cook until the stew has thickened, about 20 minutes.
- Step 4: Stir in the remaining parsley, olives, and capers.
- Step 5: Taste, and season with salt and pepper.
- Step 6: Stir in the balsamic vinegar.
- Step 7: Serve warm, or allow to cool to room temperature.