Italian Stew

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 small onion, diced
• 1 eggplant, chopped into cubes
• 12 cup vegetable broth
• 12 cup green pepper, chopped
• 1 (8 ounce) jar marinated artichoke hearts, rinsed, drained, and chopped
• 2 (15 ounce) cans diced tomatoes
• 1 (15 ounce) can great northern beans
• italian seasoning
• crushed red pepper flakes
• fresh basil

1. heat the olive oil in a large sauce pan and add the garlic and onion and saute until golden.
2. Turn down heat, add the eggplant and broth and cook the eggplant until it is soft.
3. Add the green pepper and cook a few minutes longer.
4. Add the artichoke hearts, tomatoes, desired seasoning and simmer until warmed through and then a few minutes extra.
5. Add the beans and cook a little longer, adjusting seasoning as needed.

olive oil, garlic, onion, eggplant, vegetable broth, green pepper, hearts, tomatoes, great northern beans, italian seasoning, red pepper, fresh basil

Taken from www.food.com/recipe/italian-stew-230647 (may not work)