Instructions: Select a wide, shallow braising pan. Place the olive oil, garlic, onion, celery, rosemary, and saffron in the pan, and saute over medium-low heat, stirring often, until the vegetables become limp, about 5 minutes.

Add the remaining vegetables, the red chile pepper, and salt and pepper to taste. Stir well and cover tightly. Cook over low heat for about 30 minutes. Stir occasionally. If the mixture becomes dry, add water, a few tablespoons at a time. Add the beans during the last 5 minutes of cooking. At the end of the cooking time, if the juices are thin, raise the heat and cook quickly until the juices thicken. Stir in the remaining herbs and remove the pan from the heat. Serve warm or at room temperature.

This recipe serves 4.

Comments: Called "cianfotta" in Italian, this is a golden, glowing vegetable stew. There are countless variations on it, but they all include the classic vegetables associated with the Italian south - eggplant, tomatoes, and peppers. In this version red chile pepper spices it up, and saffron and fresh herbs perfume it. The stew can be eaten right away, but the flavors emerge more fully when the dish is served at room temperature. Serve it in big bowls and accompany with good bread and a strong red wine. Follow with a salad of leafy greens.

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