Rachael Ray's Vegetable Stew (Giambotta)

1 bay leaf, fresh or dried
2 cloves garlic, chopped
2 onions, sliced
2 large potatoes, peeled and chopped
1 eggplant, chopped
1 zucchini, chopped
Salt and pepper
1 (28-ounce) can fire roasted diced tomatoes
1 cup stock, chicken or vegetable
1/2 cup torn or chopped basil (10 to 12 leaves)

Heat a medium soup pot over medium heat. Spray with Pam and add bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant and zucchini. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.

Number of Servings: 4

Recipe submitted by SparkPeople user KRIS10P.