Vegetable Stew Recipe

Ingredients

• 6 oz. green beans, tipped & cut in half - 1 3/4 cup
• 1 1/2 cups sliced onion
• 2 teaspoons minced garlic
• 2 Japanese eggplants - 12 oz. - cut into 1"" chunks
• 14 oz. yello squash, or zucchini, cut into 1"" chunks
• 2 colored bell peppers- seeded and sliced thin
• 1 baking potatoe, cut into 1/2"" chunks
• 1 1/2 cups tomatoe sauce
• 1/4 cup extra virgin olive oil
• salt and pepper to taste
• 2 to 3 tablespoons vegetable boullion
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• Vegan cheese to grate, if desired