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Italian eggplant, leek, and tomato skillet for Full GAPS

Italian Eggplant, Leek, and Tomato Skillet for Full GAPS

A soft Italian-style Full GAPS vegetable skillet with peeled eggplant, fresh tomatoes, leeks, onion, basil, oregano, garlic, ghee, and homemade meat stock.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 1 batch
Course: Main Dish, Side Dish
Cuisine: GAPS, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp homemade ghee or qualifying butter source uses butter; linked ghee is the GAPS-compatible alternative
  • 2 cups leeks cleaned thoroughly and sliced
  • 1 cup onion chopped
  • 1/4 cup fresh basil chopped
  • 1 tbsp oregano pure, additive-free
  • 2 cloves garlic crushed
  • 1 cup homemade chicken or beef meat stock linked WFLI recipes; filtered water is source-authorized alternative
  • 6 cups eggplant peeled, deseeded, and chopped
  • 1 1/2 lb fresh tomatoes peeled and deseeded, about 2 cups

Equipment

  • Le Creuset Signature Artichaut skillet, 10.25 inch
  • Fitted skillet lid
  • Cutting board and sharp chef knife
  • Paring knife
  • Fine-mesh strainer or bowl for tomato seeds
  • Stainless-steel measuring cups and spoons
  • Kitchen scale
  • Stainless-steel or wood spatula

Method
 

  1. Melt the ghee or qualifying butter in the Artichaut skillet over medium heat.
  2. Add the cleaned sliced leeks and chopped onion. Sauté for 10 minutes, stirring occasionally, until soft and translucent without browning.
  3. Add the fresh basil and sauté for 5 minutes, until wilted and fragrant.
  4. Add the crushed garlic and oregano and sauté for 5 minutes more, until the garlic smells mellow rather than raw.
    Soft leeks, onion, basil, garlic, and oregano in the Artichaut skillet
  5. Add the homemade meat stock or filtered water, peeled deseeded chopped eggplant, and peeled deseeded tomatoes. Stir to distribute the vegetables.
  6. Cover and cook for 20 minutes, stirring occasionally, until the eggplant is completely tender and the tomatoes have collapsed into the cooking liquid.
    Tender peeled eggplant with leeks and fresh tomatoes after covered cooking
  7. Uncover and fold the mixture together. If liquid pools deeply, simmer briefly until the vegetables are coated rather than floating.
  8. Serve warm as a side dish or vegetable main. Keep zucchini pasta and scrambled eggs as separate serving ideas rather than card ingredients.

Notes

GAPS placement: Full GAPS; not an Introduction Diet recipe.
Fat: Source uses butter; use qualifying butter or linked homemade ghee.
Liquid: Use homemade chicken or beef meat stock, or the source-authorized filtered-water branch.
Timing correction: Printed source timing says 20 prep/20 cook/40 total, but the explicit 10+5+5+20 cooking stages total 40 minutes. This card records 20 prep/40 cook/60 total.
Yield: One batch; source gives no serving count.
Serving boundary: Zucchini pasta and scrambled eggs are separate serving ideas, not card ingredients.

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