Vegetable Stew with Tomatoes and Basil

A light and flavorful stew, perfect for a nutritious and comforting meal, packed with
fresh vegetables and the aroma of basil.

Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 medium zucchini, diced
1 medium eggplant, diced
1 bell pepper (any color), diced
1 can (400g) chopped peeled tomatoes
1 cup vegetable broth
1/2 cup chopped fresh basil
Salt and black pepper to taste

Directions:

1. Sauté the Aromatics: In a large saucepan or stew pot, heat
   the olive oil over medium heat. Add the onion and sauté until soft and translucent
   (about 5 minutes). Add the garlic and sauté for another 1 minute, until
   fragrant.
2. Add the Vegetables: Add the zucchini, eggplant, and bell pepper. Sauté for
   5-7 minutes, stirring occasionally, until the vegetables begin to
   soften.
3. Cook the Stew: Add the chopped peeled tomatoes and vegetable broth.
   Mix well. Bring to a boil, reduce the heat, cover, and simmer for 15-20 minutes,
   or until the vegetables are tender.
4. Finish and Serve: Remove from the heat and add the chopped fresh basil. Season
   with salt and black pepper to taste. Serve the stew hot.

Nutritional Information (Estimated per serving):
Calories: 150-200 kcal
Protein: 5-7g
Carbohydrates: 20-25g
Fiber: 6-8g
Fat: 8-10g