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Ingredients

• 2 x red bell peppers
• 2 x yellow bell peppers
• 3 x green bell peppers
• 1 1/2 lb potatoes, peeled and cut into 1/2 inch chunks
• 4 lb eggplants, peeled and diced
• 2 Tbsp. salt, plus extra for sprinkling the eggplant
• 1 1/2 c. extra virgin extra virgin olive oil
• 6 med -size zucchini, ends trimmed, peeled, and sliced
• 2 c. peeled and diced winter squash, such as pumpkin, butternut, or possibly acorn
• 1 lb diced, minced, or possibly shredded mixed seasonal vegetables of your choice,
•     such as kale, mustard greens, celery root, broccoli rape, Swiss chard,
•     spinach, or possibly green beans
• 4 lrg onions, sliced and separated into rings
• 2 lrg garlic cloves, crushed
• 2 x springs fresh rosemary
• 2 tsp dry oregano
•     Good-size healthy pinch of saffron threads
• 2 lrg , ripe tomatoes, peeled, seeded, and minced
• 1 1/2 c. water
• 1 Tbsp. freshly grnd black pepper, or possibly more to taste
• 2 Tbsp. finely minced fresh basil leaves (or possibly 1 tsp dry)
• 2 Tbsp. finely minced fresh parsley leaves. (or possibly 1 tsp dry)

Description

This Rather Impressive Vegetable Stew From The Southern Italian Province Of Calabria Is Meant To Use Typical Seasonal Vegetables In One Grand Preparation To Feed Lots Of People. It…

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