Italian Vegetable Stew Ciambotta

Ingredients

• 1/3 cup olive oil
• 2 medium onions, chopped
• 2 celery ribs, halved lengthwise and cut into 1/4-inch-thick slices
• 3 carrots, halved lengthwise and cut into 1/4-inch-thick slices
• 4 garlic cloves, finely chopped
• 1 1/4 pounds eggplant, cut into 1-inch pieces
• 1/2 cup water
• 1 (28-ounces) can whole tomatoes in juice, drained, juice reserved and tomatoes chopped, or 1 3/4 pounds fresh tomatoes, chopped
• 2 red bell peppers, cut into 3/4-inch pieces
• 3/4 pound green beans, trimmed and cut into 2-inch pieces
• 1 1/4 pounds zucchini, halved lengthwise and cut into 1/4-inch-thick slices
• 3/4 pound boiling potatoes (about 2 medium), peeled and cut into 1-inch pieces

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