Recipe: Country-Style Vegetable Stew (Cianfotta)

COUNTRY-STYLE VEGETABLE STEW (CIANFOTTA)

"Called "cianfotta" in Italian, this is a golden, glowing vegetable stew. There are countless variations on it, but they all include the classic vegetables associated with the Italian south -- eggplant, tomatoes, and peppers. In this version red chile pepper spices it up, and saffron and fresh herbs perfume it. The stew can be eaten right away, but the flavors emerge more fully when the dish is served at room temperature. Serve it in big bowls and accompany with good bread and a strong red wine. Follow with a salad of leafy greens."

5 tablespoons extra virgin olive oil
2 garlic cloves, peeled and crushed
1 onion, cut in thick slices
2 celery stalks, strings removed, and sliced crosswise
1 teaspoon finely chopped rosemary
1 pinch saffron (small pinch)
1 small eggplant, cut in medium dice
2 yellow peppers, cut into strips
2 medium boiling potatoes, peeled and cut into medium dice
4 medium ripe tomatoes, peeled, seeded, and cut into chunks
1 piece fresh red chile pepper (to taste) (or dried red chile pepper flakes)
salt and freshly ground black pepper (to taste)
1 1/2 cups cooked white beans
2 tablespoons chopped Italian parsley leaves
2 tablespoons chopped basil leaves

Select a wide, shallow braising pan. Place the olive oil, garlic, onion, celery, rosemary, and saffron in the pan, and saute over medium-low heat, stirring often, until the vegetables become limp, about 5 minutes.

Add the remaining vegetables, the red chile pepper, and salt and pepper to taste. Stir well and cover tightly. Cook over low heat for about 30 minutes. Stir occasionally. If the mixture becomes dry, add water, a few tablespoons at a time. Add the beans during the last 5 minutes of cooking. At the end of the cooking time, if the juices are thin, raise the heat and cook quickly until the juices thicken.

Stir in the remaining herbs and remove the pan from the heat. Serve warm or at room temperature.

Source: Verdura: Vegetables Italian Style by Viana La Place