Vegetable Stew (Giambotta) Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
611
FAT
83%
CHOL
16%
SOD
19%

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Ingredients for 4 servings

4 (1-inch thick) slices whole-grain crusty bread

1 cup stock, chicken or vegetable

1/2 cup grated pecorino

1 red bell pepper, seeded and chopped

1 (28-ounce) can fire roasted diced tomatoes

1/2 cup torn or chopped basil (10 to 12 leaves)

2 onions, sliced

1 zucchini, chopped

2 large potatoes, peeled and chopped

3 cloves garlic, 2 chopped, 1 whole cracked from skin

Salt and pepper

1 eggplant, chopped

1/4 cup extra-virgin olive oil plus some to drizzle

1 bay leaf, fresh or dried

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