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
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In a large pot, saute the onion, bell pepper, and garlic in hot oil, until tender.
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Add in the mushrooms, eggplant, and zucchini; stir.
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Add the beef broth and wine; bring the mixture to boiling; reduce heat.
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Simmer, covered, for 8-10 minutes or until vegetables are tender.
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Add in the tomatoes with juice, basil, and salt and pepper to taste; cook until heated through.
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Ladle stew into individual bowls; sprinkle with provolone cheese.