Spicy Vegetable Stew
Spoodles -- Boardwalk Resort

Serves: 4

Ingredients:
1 bunch broccoli rabe, cleaned and blanched
(or 1 bunch broccoli florets)
1/2 lb. small red bliss potatoes, blanched and wedged
1 head garlic, roasted and halved
7 tbsp. olive oil
1 small eggplant, diced large
1/2 tsp. crushed red pepper flakes
1 tsp. kosher salt
1/4 tsp. ground black pepper
4 tbsp. dry white wine
1 1/2 cups canned Italian whole peeled tomatoes
3 1/2 oz. goat cheese, crumbled or sliced

Prepare vegetables as directed.

(To roast garlic, place in small baking pan, drizzle with 1 tablespoon of olive oil, and bake for 1 hour at 350 degrees. To blanch, place broccoli in boiling water for 3 to 4 minutes and potatoes for 10 to 12 minutes. )

Set all aside. In a large sauté pan, heat the remaining olive oil over medium-high heat for 1 minute. Add the eggplant and cook until slightly browned, then add broccoli rabe, potatoes, garlic, red pepper flakes, salt and pepper. Sauté for 2 minutes,
Then add wine and cook for just 1 minute. Add tomatoes and cook a couple more minutes, until it is not too thin or watery.

Serve in bowls, topped with goat cheese.