Recipe: Spicy Vegetable Stew

Spicy Vegetable Stew
Source: Spoodles
Servings: 4

1 bunch broccoli rabe -- cleaned and blanched, OR
1 bunch broccoli florets
1/2 pound small red bliss potatoes -- blanched and wedged
1 head garlic -- roasted and halved
7 tablespoons olive oil
1 small eggplant -- diced large
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 tablespoons dry white wine
1 1/2 cups canned Italian whole peeled tomatoes
3 1/2 ounces goat cheese -- crumbled or sliced

Prepare vegetables as directed.
(To roast garlic, place in small baking pan, drizzle with 1 tablespoon of olive oil, and bake for 1 hour at 350 degrees. To blanch, place broccoli in boiling water for 3 to 4 minutes and potatoes for 10 to 12 minutes. ) Set all aside.

In a large saute pan, heat the remaining olive oil over medium-high heat for 1 minute. Add the eggplant and cook until slightly browned, then add broccoli rabe, potatoes, garlic, red pepper flakes, salt and pepper. Saute for 2 minutes, then add wine and cook for just 1 minute. Add tomatoes and cook a couple more minutes, until it is not too thin or watery. Serve in bowls, topped with goat cheese.