Cianfotta: Summer Vegetable Stew

INGREDIENTS

• 2 potatoes
• 2 zucchini
• 1 eggplant
• 200 g (7 oz) green chilies
• 100 g (3.5 oz) vine tomatoes
• Some zucchini flowers
• 1 clove of garlic
• 1 onion
• A few leaves of basil
• 500 ml (17 fl oz or 2 cups) vegetable broth
• 4 tbsp extra virgin olive oil
• Salt

TIMES AND DIFFICULTY LEVEL

• 1 hour
• Easy

PREPARATION

Clean, wash, and dice the vegetables. Finely chop the garlic and onion and fry them in the oil. Add the potatoes, brown them, and then the rest of the vegetables. Cover and cook, adding the broth a little at a time. Season with salt, add the basil, and serve. The dish can be served warm. 

NUTRITIONAL VALUE 

This recipe provides around 6 grams of fiber per serving, nearly a quarter of the recommended daily intake (which is at least 25 grams per day).