Italian Vegetable and Potato Stew

• 1 large eggplant peeled, cubed
• 1 1/2 tablespoons sea salt
• 3 tablespoons olive oil
• 1 medium onions chopped
• 2 each celery stalks chopped
• 1 each green bell peppers seeded, chopped
• 2 each garlic cloves minced
• 3 medium potatoes cut up
• 1 can tomatoes
• 1 cup vegetable stock
• 18 teaspoon red pepper flakes crushed
• 1/2 cup basil chopped
• 1 teaspoon basil dried
• 1 cup black olives pitted, chopped

1. Place the eggplant in a colander and toss with 1 teaspoon of the salt.
2. Let stand for 1 hour to draw out the bitter juices.
3. Rinse well, drain and pat dry with kitchen towels.
4. Heat 2 tablespoon of the oil in a large saucepan over medium heat.
5. Add the eggplant and cook, stirring often, until lightly browned, about 4 minutes.
6. Transfer to a plate and set aside.
7. Heat the remaining 2 tablespoon oil in the pan, and add the onion, celery, bell pepper, and garlic.
8. Cook, stirring often, until softened, about 5 minutes.
9. Stir in the reserved eggplant, the potatoes, the tomatoes with their puree, vegetable stock, the remaining 1/2 teaspoon salt, and the red pepper flakes; if using dried basil, add it now.
10. Bring to a simmer, then reduce the heat to low, cover and simmer, stirring occasionally, until the potatoes are tender, about 45 minutes to 1 hour.
11. Stir in the olives and, if using, the fresh basil, and continue cooking to blend the flavors, about 5 minutes.
12. Serve the stew hot, warm or at room temperature.

eggplant, salt, olive oil, onions, celery, green bell peppers, garlic, potatoes, tomatoes, vegetable stock, red pepper, basil, basil, black olives

Taken from recipeland.com/recipe/v/italian-vegetable-potato-stew-42450 (may not work)