is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here). Shirley
Mom always made, and still makes a dish (which
they call in her Piemontese dialect) 'Stuffato'
(pronounced stew fa toe), which means a 'mixed
up' stew. It was a dish that was passed down to
her from her aunt. Actually, it's an Italian version
of ratatouille. Because she never measures, we
had to sit down one day, and measure her ingredients.
You can eat this as a side dish or we often serve
it with polenta".
cup olive oil
1 1/2 lbs. eggplant, peeled and cut into about
1 inch cubes
2 large green bell peppers, cut into 1 inch
cubes (or you can mix with red and green)
2 large onions, diced
1/2 lb. fresh green beans, cut into 1 inch diagonal
3 cloves garlic, chopped fine
1 1/2 lbs. tomatoes (she likes beefsteak) cut
into 1 inch pieces
4 - 5 Tblsp. red wine vinegar (or to your own
1 Tblsp. sugar
2 Tblsp. tomato paste
Salt and pepper to taste
1/2 cup chopped fresh parsley
About 2 tsp. dried basil, crumbled (optional)
uses a Dutch oven (or you can use any heavy
pot with tight lid). Put in the olive oil, eggplant,
green peppers, onions, green beans, garlic and
the tomatoes. Stir.
you see that the vegetables are sticking, add
a little more olive oil, but not more than a
total of 1 cup. Cook this on low heat for about
20-30 minutes, until all of the vegetables are
add the vinegar, sugar, tomato paste, salt,
parsley and the basil. Cover and simmer this
for about 15 minutes more.
serve this warm, not hot, at room temperature
or it can be served cold. It will keep for about
3 weeks in a tight container in the fridge.
You can also freeze it. Just thaw and slightly
Shirley's Mom, Pauline