Recipe Name Italian Vegetable Stew Submitted by Guest Recipe Description ATK Recipe Quantity 0 Quantity Unit Prep Time (minutes) 90 Cook Time (minutes) 40 Ready In (minutes) 130

Ingredients Amount Measure Ingredient 6 tablespoons olive oil 1 1/4 eggplant, unpeeled (approx 1-1/4 lb) Eggplant - 10 oz, cut into 1/2 in cubes 1 large Onion, chopped 1 large (3" to 4-1/4" dia.) potatoes 2 cans (15 oz) Ground Peeled tomatoes 2 medium zucchini 2 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Peppers, sweet, red, raw, chopped 2 tablespoons tomato paste Steps Sequence Step 1 Saute potato, onion, and eggplant. Add Tomato paste, Add canned whole tomatoes and 2-1/4 c water. Let cook for 20 minutes. Cook zucchini and red peppers in a separate pan. When brown, add to potato mixture. Finish with fresh basil.