Categories: Main Dish, Stew

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.

Email to a friend | Print this recipe | Back