Chunky Ratatouille Stew

A hearty stew that I make to use my garden vegetables in.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  large onion, chopped
• 1  cup  chopped green bell pepper
• 1 -1 1⁄2 teaspoon  minced garlic
• 1  tablespoon olive oil
• 2  cups  small whole fresh mushrooms, stems removed
• 2  cups  peeled and chopped eggplants
• 1  cup  chopped zucchini
• 2  cups beef broth
• 2  tablespoons dry red wine
• 1 (14 1/2ounce) can diced tomatoes
• 1  tablespoon  chopped fresh basil
•  salt and pepper
• 2⁄3 cup  shredded provolone cheese

Directions

1. In a large pot, saute the onion, bell pepper, and garlic in hot oil, until tender.
2. Add in the mushrooms, eggplant, and zucchini; stir.
3. Add the beef broth and wine; bring the mixture to boiling; reduce heat.
4. Simmer, covered, for 8-10 minutes or until vegetables are tender.
5. Add in the tomatoes with juice, basil, and salt and pepper to taste; cook until heated through.
6. Ladle stew into individual bowls; sprinkle with provolone cheese.