⅓
cup olive oil
2 medium onions, chopped
2 celery ribs, halved lengthwise and cut into ¼-inch slices
3 carrots, halved lengthwise and cut into ¼-inch slices
4 garlic cloves, finely chopped
1¼ pounds eggplant or green squash, cut into 1-inch pieces
1 cup crimini mushrooms
½ cup chicken broth
1 (28-ounces) can fire roasted diced tomatoes
2 red bell peppers cut into ¾-inch pieces
¾ pound green beans cut into 2-inch pieces
1¼ pounds zucchini, halved lengthwise and cut into ¼-inch
slices
¾ pound boiling potatoes (about 2 medium), peeled and cut
into 1-inch pieces
¼ teaspoon or more red pepper flakes
1.
Heat oil in a 7-to 8-quart heavy pot over
medium-high heat until it shimmers.
2.
Add onions, celery, carrots, and garlic and
cook, stirring occasionally, until pale golden, about 10 minutes. Add eggplant
and broth and cook, covered, stirring occasionally, until eggplant is slightly
softened, about 10 minutes.
3.
Stir in tomatoes with juice, mushrooms, and bell
peppers, then reduce heat to low and cook, uncovered, stirring occasionally, 15
minutes.
4.
In a
large steamer, steam green beans until crisp-tender along with zucchini and
potatoes. Remove green beans and
zucchini to a large bowl when crisp tender.
The potatoes may need to cook 5 minutes more.
5.
Add steamed vegetables to stew and simmer,
stirring, until all vegetables are very soft, about 15 minutes. Season with 1½ teaspoons
salt, ½ teaspoon pepper and ¼ - ½ teaspoon red pepper flakes.