1. Pre-heat oven to 225 degrees fahrenheit. 2. Chop the eggplant, potatoes, tomatoes and onions into large pieces of roughly the same size (approx 1 1/2 inches) and add to oven proof baking dish. 3. Dice the garlic and olives and add to baking dish. 4. Drizzle with olive oil (amount given is estimate, I probably use more), chili oil, paprika, lemon juice, salt and pepper, and stir. 5. Place in oven uncovered. 6. At approximately 10 minute intervals remove from oven and stir throughly. 7. Once vegetables become tender and start to brown add asparagus (chopped into approximately 1 inch pieces) and return to oven for 5-10 more minutes. 8. At this point the mixture may appear quite watery, depending on the type of potatoes used. Starchier potatoes may naturally thicken the sauce, however it may be necessary to thicken yourself. To do this, simply knead the butter and flour together in a small dish or in the palm of your hand, sprinkle into the liquid and mix slightly to incorporate (this is called a beurre manie). Return to the oven. 9. When the stew looks just about ready, stir through the fresh basil and 1/2 of the cheese, top with the remaining cheese and broil until golden brown. 10. Serve hot with a loaf of crusty bread, and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
