Sicilian-Style Potato Stew

With fall quickly approaching, it’s time to start slow-cooking.  The Italian and Hungarian sweet peppers we grow are perfect for frying and stewing as in this recipe.

Peel and chop 1 small onion (or half a larger one).

Peel and mince 5 cloves of garlic.

Remove the core and seeds from 4-6 sweet peppers.

In a heavy pot or Dutch oven, saute the onion in 3 T. olive oil until very soft (add crushed red pepper if you like it spicy).  Then add the garlic and peppers and cook over medium heat for 10 minutes.

Chop 1 lb. tomatoes and add them to the pot, with all their juices.

Dice 1 lb. of potatoes and add to the pot.  Season with salt and pepper.  When the mixture begins to bubble, lower the heat, cover and cook for 45 minutes.  If the stew is getting too dry during the cooking, add vegetable broth or water, 1/4 C. at a time.  The stew should be saucy.

Just before you turn off the heat, add 1 C. of fresh basil or parsley leavesand stir to combine.

 

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