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Italian Vegetable Stew (Ciambotta)
http://www.epicurious.com/recipes/food/views/Italian-Vegetable-Ste...
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Ingredients
categorized
original
1/3 cup olive oil
2 medium onions, chopped
2 celery ribs, halved lengthwise and cut into 1/4-inch-thick slices
3 carrots, halved lengthwise and cut into 1/4-inch-thick slices
4 garlic cloves, finely chopped
1 1/4 pounds eggplant, cut into 1-inch pieces
1/2 cup water
1 (28-ounces) can whole tomatoes in juice, drained, juice reserved and tomatoes chopped, or 1 3/4 pounds fresh tomatoes, chopped
2 red bell peppers, cut into 3/4-inch pieces
3/4 pound green beans, trimmed and cut into 2-inch pieces
1 1/4 pounds zucchini, halved lengthwise and cut into 1/4-inch-thick slices
3/4 pound boiling potatoes (about 2 medium), peeled and cut into 1-inch pieces
Ingredients
categorized
original
This recipe is
vegan
This recipe is
gluten-free
Produce
1 1/4 pounds zucchini
(
1
halved lengthwise and cut into thick 4-inch-thick slices
)
Carrots, halved lengthwise and cut into 1/4-inch-thick slices
(
3
)
Celery ribs, halved lengthwise and cut into 1/4-inch-thick slices
(
2
)
Eggplant
(
1 1/4
pounds
)
Green beans
(
3/4
pound
)
Onions, medium
(
2
)
Potatoes
(
3/4
pound
)
Red bell peppers, cut into 3/4-inch pieces
(
2
)
Tomatoes in, whole juice
(
1
(28-ounces) can
)
Cooking & Baking
Garlic cloves
(
4
)
Olive oil
(
1/3
cup
)
Drinks
Water
(
1/2
cup
)
Preparation
Read recipe preparation on
epicurious.com
Epicurious
www.epicurious.com
All 4,624 recipes
Social Stats
54.3
Rating
1-100
39
Tweets
84
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Likes
2
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Views
36
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Recipe Stats
Published October 1, 2009 (3 years ago).
10 people saved this recipe.
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