Chunky Ratatouille Stew

• onion↗1

  chopped

• green bell pepper1 cup

  chopped

• garlic1 - 1 1⁄2 teaspoon

  minced

• olive oil↗1 tablespoon
• small whole fresh mushrooms↗2 cups

  stems removed

• eggplants2 cups

  peeled and chopped

• zucchini1 cup

  chopped

• beef broth↗2 cups
• dry red wine↗2 tablespoons
• diced tomatoes1
• fresh basil1 tablespoon

  chopped

• salt and pepper
• shredded provolone cheese↗2⁄3 cup

Step-by-step instructions

1. 1

   In a large pot, saute the onion, bell pepper, and garlic in hot oil, until tender.

2. 2

   Add in the mushrooms, eggplant, and zucchini; stir.

3. 3

   Add the beef broth and wine; bring the mixture to boiling; reduce heat.

4. 4

   Simmer, covered, for 8-10 minutes or until vegetables are tender.

5. 5

   Add in the tomatoes with juice, basil, and salt and pepper to taste; cook until heated through.

6. 6

   Ladle stew into individual bowls; sprinkle with provolone cheese.