Italian Vegetable Stew

Name: Italian Vegetable Stew
Yield: Serves 6
Ingredients: 1/4 cup, extra virgin olive oil, plus extra for serving; 1 , medium eggplant (about 1 pound), cut into 1-inch cubes (see note); 2 , medium zucchini (about 1 pound), halved lengthwise, seeded, and cut into 1-inch pieces; 2 tablespoons, unsalted butter; 1 (28-ounce) can, whole tomatoes, tomatoes chopped medium and juice reserved; 1 , medium onion, minced; 1 , red bell pepper, stemmed, seeded, and chopped coarse; 1 tablespoon, tomato paste; 4 , medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 1 teaspoon, minced fresh oregano leaves or 1/4 teaspoon dried; 3 cups, vegetable broth; 1 pound, Yukon Gold potatoes (about 2 medium), peeled and cut into 1/2-inch pieces; 2 tablespoons, chopped fresh basil leaves; , Salt and ground black pepper; , Grated Pecorino Romano cheese, for serving

Main Courses
Side Dishes
Vegetables

This classic stew turns summer vegetables into a comforting melange of fresh flavors and satisfying textures—in theory. In practice, most recipes result in characterless bowls of stewed vegetables.

SERVES 6

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