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Vegetable Stew (Giambotta)

www.foodnetwork.com
  • 40 minutes
  • Serves 4

INGREDIENTS

4 slices

crusty bread

1

eggplant

28 oz

fire roasted canned tomatoes

1

fresh bay leaf

1/4 cup

olive oil

2

onions

1/2 cup

pecorino

2 larges

potatoes

1

red bell pepper

4 servings

salt and pepper

1 cup

stock

3 cloves

whole garlic

1

zucchini

1/2 cup

torn