2 tablespoons Filippo Berio olive oil
1 medium onion, diced
2 ribs celery, minced
3 cloves garlic, minced
1 teaspoon hot pepper flakes (optional)
4 small eggplants cut into 1-inch chunks
2/3 cup water
6 plum tomatoes cut into 1-inch chunks
2 medium zucchini cut into 1-inch chunks
1 cup frozen corn
2 teaspoons celery seed
1 teaspoon dried oregano
Salt to taste
Grinding black pepper
1/2 cup chopped basil
1/2 cup grated Parmigiano Reggiano cheese
Heat the olive oil in a 2-quart saucepan; add the onion and celery. Cook until the vegetables soften. Stir in the garlic and red pepper flakes and cook until the garlic softens.
Add the eggplant and the water; cover the pot and allow the eggplant to soften. Uncover the pot and add the tomatoes and zucchini. Cover the pot and cook until the zucchini softens. Stir in the corn, celery seed, oregano, salt and pepper. Cover the pot and cook for about 3 minutes. All the vegetables should be soft but not mushy. Just before serving, stir in the basil and cheese.
Serve hot in soup bowls.
This recipe is featured on show 2209 – Vegetable Casseroles – Casserole delle Verdure.
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