| Executive Chef Rick Hackett, has tantalized palates across the country and in Europe since graduating from the Culinary Institute of America in 1978. Delighting diners at renowned restaurants such as Chez Panisse, Oliveto, Florio, Enrico’s on Broadoway and currently as executive chef at MarketBar in San Francisco’s Ferry Building, Chef Rick has made his mark on California’s culinary scene.
Chef Rick Hackett prepares a hearty and delicious Eggplant
and Potato Stew
2 Large Eggplants Diced
Olive Oil
2 Cloves of Garlic Minced
2 Onions Diced
3 Potatoes Cut into Bite-Size Pieces
2 Tomatoes, Peeled and Chopped
Assorted Peppers Diced
2 Zucchinis cut into chunks
1&Mac218;2 Cup Italian Parsley Chopped
Water to cover the potatoes
Get Ready
Simmer the potatoes in salted water until you are able to pierce the potato easily with a knife, then let them cool in the same water in which they were cooked. Brown the eggplant in olive oil and set aside. Stew the onions in olive oil until they are soft and translucent. Then add the garlic, peppers and tomato to the onions, reduce slowly over medium heat until the mixture thickens; it will take approximately 30 minutes. In Italy this technique is referred to as a ?soffrito.? Add the zucchini and simmer for a few more minutes. You can use a mixture of peppers such as gypsy peppers, poblano (for a little spice), bell peppers, Anaheim and anything else in season. Currently, it is the start of the pepper season at the Farmer’s market where several heirloom varieties are available. Finally, stir in the cooked potatoes, eggplant and parsley. Garnish with Italian parsley leaves and shaved (with a potato peeler} Parmigiano Reggiano and enjoy!
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