Chunky Ratatouille Stew

Submitted by ratherbeswimmin

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

 

• Ready In: 50mins
• Ingredients: 13
• 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 1/2 ounce) 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.

Reviews

[ellie_]

Very good stew even with my adaptations to use up veggies in the refrig by skipping the green peppers and using 2 jalapenos instead. I also skipped the mushrooms but added some leftover rice and some hotdogs. Delicous as an end-of-the-week supper that takes very little effort to make. Thanks for sharing!