Servings |
- ¼ cup olive oil
- 1 large sweet yellow onion (cut into 1 and ½-inch chucks)
- 3 cloves garlic (chopped)
- 1 large leek, (cleaned and sliced into 1-inch chunks)
- 5-6 Roma tomatoes (seeded and cut into 1 and ½-inch chunks (or 1 pint cherry or grape tomatoes, cut in half)
- 1 large (or two medium) eggplant (peeled and cut in 2 inch cubes)
- 2 red bell peppers, (cut into chunks)
- 2 zucchini (cut into 1-inch cubes)
- 1 cup broccoli flowerets
- 1 fresh jalapeño (chopped fine)
- ½ cup fresh basil, (chopped)
- ½ tsp kosher salt
- ½ tsp pepper
- dash of red pepper flakes, (optional)
Ingredients
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- In a large stockpot or Dutch oven over medium heat, sauté onion, garlic and leeks in olive oil until lightly brown. Add the tomatoes and simmer for about 5 minutes (1 pint of grape or cherry tomatoes can be used). Add eggplant, red peppers, zucchini, broccoli, basil, chicken broth, salt, pepper and red pepper flakes. Stir and cover, cooking for 15 minutes on low heat. Uncover and gently stir. Cook for 15 more minutes. Vegetables should be thick with a little broth. Serve over rice or pasta.
Leftover Idea #1 Chicken Pepperonata
Grill, bake or pan fry a chicken breast or large boneless chicken thigh. Place a couple of tablespoons of the Pepperonata broth in a pie pan, baking dish or small sheet pan. Place the cooked chicken on top. Add several slices of your favorite cheese on top of chicken. Spoon several tablespoons of Pepperonata over chicken. Top with a few shreds of cheese. Bake at 375 for about 10 minutes or until cheese has melted.
Leftover Idea #2 Steak Pizza
In a small baking sheet, spread out refrigerated pizza dough. Bake at 350 degrees for 15 minutes or until golden. Spread Pepperonata over dough, sprinkle with leftover steak or chicken, cheese and return to oven. Bake until cheese is melted, about 10 minutes.