See summer out with a batch of this healthy and hearty stew, featuring all of summer's best produce!
Yield: 4 servings
Ingredients
2 tbsp olive oil
3 bell peppers, thinly sliced
1 large onion, thinly sliced
2 bay leaves
2 sprigs of thyme
sea salt and freshly ground black pepper
1 tsp tomato paste
½ cup dry white wine
3 medium-large heirloom tomatoes
3 small eggplants, sliced crosswise
2 medium-large zucchini, quartered lengthwise and then sliced crosswise
1 cup cooked beans
2 ears corn
2 oz feta cheese, crumbled
Instructions
Heat 2 tbsp olive oil in a large pot over medium heat. Add the peppers, onion, bay leaves and 2 thyme sprigs. Season with ½ tsp salt and freshly ground pepper. Cook until the veggies are tender and starting to brown, about 15 minutes. Stir in the tomato paste and cook for 1 minutes. Deglaze with the the wine, allowing to simmer until it thickens a bit.
While the peppers and onions are cooking, bring a small pot of water to a boil. Boil the tomatoes for 15 seconds and then drop in a bowl of cool water for a few minutes. Remove the skins from the tomatoes and discard. Chop the tomatoes and add them to the pot, along with the eggplant and zucchini. Cook for 15-20 minutes, until the eggplant and zucchini are tender and the tomatoes have cooked down a bit. Stir in the beans and kernels from the corn and cook until just heated through. Stir in the feta cheese. Season to taste with salt and pepper.