Ingredients

1/3 cup olive oil

2 medium onions, chopped

2 celery ribs, halved lengthwise and cut into 1/4-inch-thick slices

3 carrots, halved lengthwise and cut into 1/4-inch-thick slices

4 garlic cloves, finely chopped

1 1/4 pounds eggplant, cut into 1-inch pieces

1/2 cup water

1 (28-ounces) can whole tomatoes in juice, drained, juice reserved and tomatoes chopped, or 1 3/4 pounds fresh tomatoes, chopped

2 red bell peppers, cut into 3/4-inch pieces

3/4 pound green beans, trimmed and cut into 2-inch pieces

1 1/4 pounds zucchini, halved lengthwise and cut into 1/4-inch-thick slices

3/4 pound boiling potatoes (about 2 medium), peeled and cut into 1-inch pieces

Description

As A Child, Food Editor Gina Marie Miraglia Eriquez Regularly Enjoyed The Hearty Stew That Her Grandmother Mary Pacella Prepared As A Way To Use...

View Full Recipe