Italian Vegetable and Potato Stew
| Yield: | 6 Servings |
| Categories: | Vegetarian, Vegan, Main Dishes, Stews |
| 1 | lg | Eggplant; peeled and cut into 1-inch cubes |
| 1 1/2 | tb | Fine sea salt |
| 3 | tb | Olive oil or more as needed |
| 1 | md | Onion; chopped |
| 2 | Celery ribs, with leaves; chopped | |
| 1 | Green bell pepper; seeded and chopped | |
| 2 | Garlic cloves; minced | |
| 3 | md | Boiling potatoes; cut into 1/2-inch thick slices |
| 1 | cn | Unsweetened tomatoes in puree (28 oz) |
| 1 | c | Vegetable stock |
| 1/8 | ts | Red pepper flakes; crushed |
| 1/2 | c | Fresh basil; chopped, OR |
| 1 | ts | Dried basil |
| 1 | c | Mediterranean black olives; pitted and chopped |
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