Chunky Ratatouille Stew - cooking recipe

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

Preparation

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