Spoodles' Spicy Vegetable Stew

BoardWalk Resort

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. Serves four.