Late-Summer Eggplant Stew

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, quartered and thinly sliced
• 2 to 3 cloves garlic, pressed or minced
• 3 cups water
• 2 medium eggplants (about 1 1/2 pounds total), peeled and cut into 1/2-inch dice
• 1 cup small pasta, such as tiny shells or cut fusilli
• 4 cups diced ripe tomatoes (try a mixture of red and yellow tomatoes)
• 1/2 cup finely chopped fresh parsley
• 1 tablespoon fresh oregano leaves, or 1 teaspoon dried
• 1/2 cup coarsely chopped cured black olives
• 1/2 cup oil-cured sun-dried tomatoes, sliced
• Salt and freshly ground pepper to taste
• 8 to 12 fresh basil leaves, cut into strips

1. Heat the oil in a soup pot.
2. Add the onion and garlic and saute over medium-low heat until the onion is golden.
3. Add the water and eggplant.
4. Bring to a rapid simmer, then lower the heat.
5. Cover and simmer gently until the eggplant is just tender, about 15 minutes.
6. Meanwhile, in a separate large saucepan, cook the pasta until al dente, then drain.
7. Stir the tomatoes, half of the parsley, and the oregano into the soup pot.
8. Return to a gentle simmer, then cook for 5 to 10 minutes longer, or until the eggplant is completely tender.
9. Stir in the olives, dried tomatoes, and cooked pasta.
10. Season with salt and pepper.
11. Remove from the heat and let the stew stand for an hour or so, uncovered.
12. Adjust the consistency with more water as needed for a thick but still fluid consistency.
13. Adjust the seasonings.
14. Serve just warm or at room temperature.
15. Garnish each serving with a sprinkling of the remaining parsley and a few strips of basil.
16. Per serving:
17. Calories: 187
18. Total fat: 8g
19. Protein: 5g
20. Fiber: 8g
21. Carbohydrate: 27g
22. Cholesterol: 0mg
23. Sodium: 146

extravirgin olive oil, onion, garlic, water, eggplants, pasta, tomatoes, fresh parsley, oregano, cured black olives, oilcured sundried tomatoes, salt, basil

Taken from www.epicurious.com/recipes/food/views/late-summer-eggplant-stew-378968 (may not work)