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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A hearty stew that I make to use my garden vegetables in. 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.
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