Country-Style Vegetable Stew (Cianfotta)
Adapted from Verdura, Vegetables Italian Style
Serves 4

Whenever I use saffron, I always allow it to “bloom” in liquid before adding it to the dish.  It helps bring out the delicate flavor of the saffron.  I served the stew, both times, with a brown rice tossed with ricotta and lots of herbs.  It was nice but not necessary.

1 small pinch of saffron
Olive oil
1 onion, peeled and chopped
2 celery stalks, sliced crosswise
2 garlic cloves, minced
1 tbsp. thyme leaves
1 small eggplant, trimmed and cut into medium dice
1 large yellow pepper, seeded, membranes removed, cut into medium dice
4 medium peppers, a mix of colors if possible, cut into medium dice
4 ripe tomatoes, seeded, cut into chunks
1 pinch red pepper flakes
Kosher or sea salt and freshly ground black pepper
8 ounces cooked beans
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh basil

Pour a few tablespoons of hot water into a bowl.  Add the saffron and set aside.

Place a wide shallow pan over medium heat.  Drizzle in just enough olive oil to coat the bottom, then add the onion and celery and a large pinch of salt.  Sauté until starting to soften, then add the garlic, saffron, and the thyme.  Cook for another 2 minutes, then add the rest of the vegetables.  Add another pinch of salt and a few grinds of pepper, stir well, and cover.  Turn the heat down to low.  Stir the mixture occasionally and if it seems too dry, add a few tablespoons of water.  Repeat if necessary.  Add the beans during the last 5 minutes of cooking.  Stir in the herbs just before serving and season to taste with salt and pepper.