Italian Vegetable Stew

• 6 ounces green beans (fresh)
• 1 onion
• 3 garlic cloves
• 1 small eggplant
• 2 large zucchini (or yellow squash)
• 2 bell peppers (red or green or 1 of each)
• 1 large baking potato
• 12 ounces tomato sauce
• 1/4 cup olive oil
• 1 teaspoon salt
• 1 teaspoon italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• parmesan cheese, for topping

1. Trim green beans and cut in half. Slice the onions and peppers. Mince the garlic. Cut the eggplant and zucchini into 1" chunks. Peel the potato and cut into 1/2" chunks.
2. Put the green beans, onions, and garlic in a large crock pot.
3. Mix eggplant, zucchini, peppers, potatoes, tomato sauce, olive oil, salt, Italian seasoning, and crushed red pepper in a large bowl. Add to crock pot.
4. Cover and cook on low 8 hours, or high 4 hours.
5. Serve topped with Parmesan cheese.

green beans, onion, garlic, eggplant, zucchini, bell peppers, baking potato, tomato sauce, olive oil, salt, italian seasoning, red pepper, parmesan cheese

Taken from www.food.com/recipe/italian-vegetable-stew-397912 (may not work)