...Had that Saturday dinner, with corn muffins, and put the leftovers in the fridge. Tonight, I diced and sauteed a large, sweet Hungarian pepper plus one tiny, hot-hot-hot Serrano pepper from our garden, then sauteed (!) a large yellow tomato (just wanted to cook it down a bit), added the leftover stew and cooked it for a half hour. Nice! Letting it sit a day actually deepened the flavors.
It's not haute cuisine (one of my friends years ago claimed I was a natural short-order cook) but I like it.