Zucchini Stufati (Stew) - cooking recipe

Ingredients

3 small zucchini
3 tablespoons oil
1 onion, chopped
1 garlic clove, minced
2 plum tomatoes, blanched and peeled
1 cup celery leaves, chopped
1/4 cup fresh parsley, chopped
4 fresh basil leaves
3 potatoes, cubed
salt and pepper

Preparation

Cube the zucchini and set aside.
heat the oil in a large heavy pot. Saute the onion. When almost golden, add the garlic and brown lightly.
Add the tomatoes, celery leaves, parsley and basil.
Simmer for 5 minutes, then add the potatoes and 2 cups of water.
Cook about 10 minutes before adding the cubed zucchini and seasoning.
Cook until tender or approximately 10 minutes.
Variation:
When stew has cooked, beat 4 eggs with 1/3 cup of Romano cheese. Add to stew and cover. When eggs puff (a few minutes) remove from heat.