This stew is perfect for a cozy day inside!
ITALIAN VEGETABLE STEW
4 tablespoons extra-virgin olive oil
3 large onions (finely chopped)
1 clove garlic (sliced)
6 bell peppers (seeded and cut into thin strips)
1 large eggplant (diced)
3/4 pound potatoes (diced)
1 large tomato (peeled, seeded and chopped)
1 pinch dried oregano
1/4 cup black Gaeta olives (pitted and coarsely chopped)
1 small bunch basil (chopped)
1 small bunch parsley (finely chopped)
parmigiano-reggiano (freshly grated, to serve)
kosher salt and freshly ground black pepper (to taste)
In a large , heavy-bottomed pot, add oil and place over high heat. Add the onions, garlic, peppers, eggplant, potatoes, tomatoes, oregano and olives, and season with salt and pepper. Add 4 cups of water and bring to a simmer. Reduce the heat to low and cook, covered for 40 minutes, stirring occasionally.
Add the basil, parsley, and oregano. Finish with freshly grated Parmigiano-Reggiano and a drizzle of extra-virgin olive oil.