Recipe

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• 1 large onion, chopped
• 1 cup chopped green bell pepper
• 1 -1 1/2 tsp minced garlic
• 1 tbsp 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 tbsp dry red wine
• 1 (14 1/2 oz) can diced tomatoes
• 1 tbsp chopped fresh basil
• salt and pepper
• 2/3 cup shredded provolone cheese

• 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.