Italian Vegetable Stew

This recipe came from a September 1996 issue of Woman's Day magazine, tweaked just a bit. It's so easy to make and so healthy - great when you want a hearty meatless meal!

• Ready In: 8 hrs 10 mins
• Serves: 6

Ingredients

• 6  ounces green beans (fresh)
• 1  onion
• 3  garlic cloves
• 1  small eggplant
• 2  large zucchini (or yellow squash)
• 2  bell peppers (red or green or 1 of each)
• 1  large baking potato
• 12  ounces tomato sauce
• 1⁄4 cup olive oil
• 1  teaspoon salt
• 1  teaspoon  italian seasoning
• 1⁄2 teaspoon crushed red pepper flakes (optional)
•  parmesan cheese, for topping

Directions

1. Trim green beans and cut in half. Slice the onions and peppers. Mince the garlic. Cut the eggplant and zucchini into 1" chunks. Peel the potato and cut into 1/2" chunks.
2. Put the green beans, onions, and garlic in a large crock pot.
3. Mix eggplant, zucchini, peppers, potatoes, tomato sauce, olive oil, salt, Italian seasoning, and crushed red pepper in a large bowl. Add to crock pot.
4. Cover and cook on low 8 hours, or high 4 hours.
5. Serve topped with Parmesan cheese.