Recipe:
3 tbs olive oil
3 cloves garlic (crushed)
1 red onion (large diced)
2 bell peppers (large diced)
3 stalks celery (sliced)
1 yellow zucchini (cut into 1/4” half moons)
1 green squash (cut into 1/4” half moons)
1 eggplant (peeled large diced)
1 cup dry white wine
2 cups chicken stock
38 oz chopped tomatoes
2 russet potatoes (peeled large diced)
10-12 basil leaves
Salt and pepper to taste
To garnish:
EVOO
Parmigiano Reggiano
Crusty bread
Bring a Dutch oven to medium heat and heat the oil. Sauté garlic until just begins to brown. Turn heat to high and add the onions, celery, and peppers, sauté until just beginning to soften. And zucchini, squash, and eggplant and sauté until eggplant begins to sweat. Add the white wine ans allow to boil for one minute to burn off alcohol. Add chicken stock and chopped tomatoes and bring to a simmer. Once simmering add the potatoes and continue to simmer until the potatoes and fork tender (about 30 minutes). Season with salt and pepper to garnish top with Extra virgin olive oil, grated parmigiano, and serve with a hunk of crusty bread.