2 tablespoons extra-virgin olive oil, plus more for garnish
2 medium yellow or white onions, chopped (about 2 cups)
1 pound fresh green beans, trimmed
3 medium red potatoes (about 4 ounces each), quartered (do not peel)
3 medium zucchini (about 5 ounces each), halved crosswise, then halved lengthwise
3 medium red globe, beefsteak, or heirloom tomatoes, coarsely chopped (about 2 cups)
3 corn ears, husked, the silks removed, and the ears broken in half
1 medium eggplant (about 12 ounces), stemmed and cut into six equal pieces
1⁄2 teaspoon salt
3 Italian sweet long peppers, such as cubanel or Italian frying peppers, stemmed, cored, and quartered lengthwise
Warm the oil in a large pot or Dutch oven set over medium heat.
Add the onions and cook, stirring often, until soft but not brown, about 8 minutes.
Stir in the green beans, potatoes, zucchini, tomatoes, corn, eggplant, and salt.
Put the long peppers on top.
Pour 1 cup water over the vegetables.
Bring to a simmer, then reduce the heat to low, cover, and cook, shaking the pan frequently without stirring, until the vegetables are tender, about 45 minutes.
Drizzle with olive oil as a garnish to serve.
100 Recipes to Live to 100 THE BLUE ZONES KITCHEN
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.Learn More