Italian Vegetable Stew (Ciambotta)

Ingredients

• 1/3 cup fresh basil chopped
• 1/3 cup fresh oregano leaves
• 6 garlic cloves minced
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon red pepper flakes
• 12 ounces eggplant peeled and cut into 1/2-inch pieces, about 1 medium eggplant
• salt
• 4 tablespoons extra-virgin olive oil
• 1 onion large, chopped
• 1 pound russet potatoes peeled and chopped into 1/2-inch pieces
• 2 tablespoons tomato paste
• 2 1/4 cups water
• 28 ounces whole peeled tomatoes drained with juice reserved and chopped coarse
• 2 zucchini 8 ounces each, cut into 1/2-inch pieces
• 2 yellow bell peppers or red, stemmed, seeded, and cut into 1/2-inch pieces
• 1 cup fresh basil shredded

Nutrition

• Calories : 250 calories
• Carbohydrate : 32 grams
• Fat : 12 grams
• Fiber : 7 grams
• Protein : 6 grams
• SaturatedFat : 1.5 grams
• Sodium : 310 milligrams
• Sugar : 5 grams