Materials

• 200 g peeled okra
• 200 g peeled green beans
• 1 eggplant
• Half cup of peas
• 3 tomatoes
• 1 onion
• 1 zucchini
• 3 cloves of garlic
• 1 red pepper
• 2 green peppers
• 150 g mozzarella cheese
• 1 teaspoon of olive oil
• 3~4 sprigs of fresh basil
• 1 teaspoon tomato puree
• Half a glass of hot water
• Salt
• Black pepper

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How to Make Italian Vegetable Stew Recipe?

Peel the eggplant skins. Scrape off the skins of the zucchini and slice the vegetables into rings. Arrange the green beans that you have cut into four, the okra, the peas, the eggplant and the zucchini that you have cut into the casserole dish in order. Transfer the chopped onions, garlic, peppers, tomato slices and basil leaves between them. Mix olive oil, tomato puree, hot water, salt and pepper in a bowl. Drizzle over the vegetables. Cover with greaseproof paper and bake in a preheated 180 degree oven for 35-45 minutes. Take the greaseproof paper and add the mozzarella cheese on it. Put it back in the oven. Bake until cheese melts and serve hot.