Chunky Ratatouille Stew
A hearty stew that I make to use my garden vegetables in.
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INGREDIENTS
Nutrition- 1
- 1cup chopped green bell pepper
- 1 - 1 1⁄2teaspoon minced garlic
- 1tablespoon olive oil
- 2
- 2cups peeled and chopped eggplants
- 1cup chopped zucchini
- 2cups beef broth
- 2tablespoons dry red wine
- 1(14 1/2 ounce) can diced tomatoes
- 1tablespoon chopped fresh basil
- salt and pepper
- 2⁄3cup shredded provolone cheese
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DIRECTIONS
- In a large pot, saute the onion, bell pepper, and garlic in hot oil, until tender.
- Add in the mushrooms, eggplant, and zucchini; stir.
- Add the beef broth and wine; bring the mixture to boiling; reduce heat.
- Simmer, covered, for 8-10 minutes or until vegetables are tender.
- Add in the tomatoes with juice, basil, and salt and pepper to taste; cook until heated through.
- Ladle stew into individual bowls; sprinkle with provolone cheese.
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