Vegetable Casserole Misto di Ortaggi Stufati – Canazzu
Misto di Ortaggi Stufati – Canazzu
Servings : 4
6 tablespoons olive oil
2 medium size onions, cut into ½-inch strips
1 cup peeled tomatoes or 4 fresh tomatoes, peeled and diced
2 lb potatoes, peeled and cut into 2-inch elongated olive shapes
3 sweet peppers, various colors; washed, pitted and cut into 1 ½-inch chunks
2 eggplants, washed and cut into 1 ½-inch chunks with skin on
Salt and black pepper
Parsley to garnish
1. Warm up the olive oil in a large sauté pan over medium heat. Add each vegetable individually, sautéing for 5 minutes and stirring occasionally before adding the next (in the following order): onions, tomatoes, potatoes, peppers. Finally, stir in the eggplants, add salt and black pepper and turn gently to blend all the ingredients. Cover the canazzo tightly and simmer it until the potatoes are done, 20 to 25 minutes. Place in a serving dish, garnish with parsley and serve lukewarm or at room temperature.
In a sauté pan, heat the 2 tablespoons of olive oil over medium heat. Add onions and, after 5 minutes, add the tomatoes and ½ cup of water. Sprinkle some salt and black pepper to taste. Cook for 15 to 20 minutes, stirring occasionally; set on the side.
The Peppers: In a large sauté pan, heat 2 tablespoons of olive oil over medium heat; add the peppers and sauté for 5 minutes. Lightly sprinkle with salt and continue cooking until the peppers are slightly tender but al dente. Use a slotted spoon to transfer the peppers to a baking tray lined with paper towels, lightly sprinkle with salt, and set on the side. Use the leftover oil to sauté the potatoes.
The Potatoes: Add 4 tablespoons of olive oil to the leftover oil and warm it over medium heat; add half of the potatoes and sauté, turning them a few times, until they are lightly browned on all sides. Do not overcook! Use a slotted spoon to transfer the potatoes to a baking tray lined with paper towels, lightly sprinkle with salt, and set on the side. Proceed to fry the other half of the potatoes.
The Eggplants: Use the leftover oil, addding more if needed, and sauté half of the eggplants in the same pan. Fry the eggplants until they are lightly browned around the edges. Use a slotted spoon to transfer to a baking tray lined with paper towels. Proceed to fry the other half of the eggplants.
In a baking dish, arrange in layers interspersed with the sauce. Start with a few spoons of sauce, then layer ½ the potatoes, more sauce; ½ the peppers, sauce and ½ of the eggplants. Repeat until all ingredients are used up. Bake 15 to 20 minutes, or until the potatoes are done. If the canazzo was stored in the refrigerator, bring it to room temperature before baking. Serve lukewarm or at room temperature, garnished with parsley.
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