Grand Italian Vegetable Stew Recipe

• 2 x red bell peppers
• 2 x yellow bell peppers
• 3 x green bell peppers
• 1 1/2 lb potatoes, peeled and cut into 1/2 inch chunks
• 4 lb eggplants, peeled and diced
• 2 Tbsp. salt, plus extra for sprinkling the eggplant
• 1 1/2 c. extra virgin extra virgin olive oil
• 6 med -size zucchini, ends trimmed, peeled, and sliced
• 2 c. peeled and diced winter squash, such as pumpkin, butternut, or possibly acorn
• 1 lb diced, minced, or possibly shredded mixed seasonal vegetables of your choice, such as kale, mustard greens, celery root, broccoli rape, Swiss chard, spinach, or possibly green beans
• 4 lrg onions, sliced and separated into rings
• 2 lrg garlic cloves, crushed
• 2 x springs fresh rosemary
• 2 tsp dry oregano Good-size healthy pinch of saffron threads
• 2 lrg , ripe tomatoes, peeled, seeded, and minced
• 1 1/2 c. water
• 1 Tbsp. freshly grnd black pepper, or possibly more to taste
• 2 Tbsp. finely minced fresh basil leaves (or possibly 1 tsp dry)
• 2 Tbsp. finely minced fresh parsley leaves. (or possibly 1 tsp dry)

Directions