Christine Galaniss Greek Style Vegetables

Ingredients

• 2 small zucchini, cut into 1" pieces
• 1 medium eggplant, cut into 1" pieces
• 6 Tbsp. canola oil
• 4 cloves garlic, chopped
• 1 large yellow onion, chopped
• ¹⁄₃ cup chicken stock
• 2 Tbsp. chicken base, preferably Better Than Bouillon
• 1 lb. green beans, trimmed and cut into 2" pieces
• 1 (28-oz.) can crushed tomatoes, undrained
• 5 medium carrots, peeled, halved lengthwise, and cut into 2" pieces
• 3 ribs celery, roughly chopped
• 1 medium red bell pepper, cored, seeded, and cut into 1" chunks
• 1 large russet potato, peeled and chopped
• Salt and freshly ground black pepper
• 1 cup frozen peas, thawed

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