Giambotta (Vegetable Stew) - cooking recipe

Ingredients

2 medium red bell peppers, cored, seeded, cut into bite-sized pieces
2 large tomatoes, cored and cut into small pieces
2 medium potatoes, peeled and cut into bite-sized pieces
1 medium eggplant, cut into bite-sized pieces
1 large onion, diced
salt and pepper
1/4 cup water
2 tablespoons olive oil
4 -5 basil leaves, torn into pieces

Preparation

Get a large pot and throw in all the ingredients except the basil.
Cover and cook, stirring occasionally, about 30 minutes, or until vegetables are very tender.
Remove from heat and stir in basil.
Can be served hot or at room temperature.