Italian Clay Cooking

by Phil on January 23, 2012

Mediterranean Eggplant stew
makes 4 –6 servings

1 medium size eggplant,
peeled and cut into 1” cubes
1 medium size zucchini, quartered
lengthwise and then into 1/2” slices
1 medium size yellow onion, chopped coarsely
6-8 Baby Bella mushrooms, quartered
1 clove garlic peeled
4 tablespoons good quality olive oil
Fresh ground sea salt
Fresh ground black pepper
Fresh oregano leaves

Heat 2 tbsp olive oil in 1.5 Quart Piral Italian terracotta saucepan #TA211ROCRC (shown below)
Add ground salt and pepper to taste
Add onion to pan cook till translucent
Crush garlic clove with side of heavy knife, cook till golden
Add mushrooms, zucchini and eggplant
Drizzle remaining 2 tbsp olive oil into pan, cover and cook over low heat for 45 minutes (approx.) stirring several times to avoid sticking.
Add fresh oregano before serving

Enjoy with Roasted Beef, Pork or Lamb

Happy Cooking
Terra Allegra Imports

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