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Italian Vegetable Stew

April | Food n' Focus
  • minutes
  • Serves

INGREDIENTS

1 1/3 cups

Basil, fresh

12 oz

Eggplant

6

Garlic cloves

1

Onion, large

1/3 cup

Oregano, fresh leaves

2

Red or yellow bell peppers

1 lb

Russet potatoes

1 28 ounce can

Tomatoes, whole

2

Zucchini

1

Stew

2 tbsp

Tomato paste

1/4 tsp

Red pepper flakes

1

Salt

6 tbsp

Olive oil, extra-virgin

2 1/4 cups

Water

Pestata