"Giambotta" - Vegetable Stew

• Olive oil
• 1/4 pound fresh mushrooms, cleaned and sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 Italian fryer peppers, sliced
• 1 red bell pepper, small diced
• 1 eggplant, peeled and sliced
• 1 can (28 oz.) San Marzano tomatoes
• 2 medium zucchini, sliced
• 3 medium potatoes, diced
• 1 bay Leaf
• 1/4 C. basil, thinly sliced
• 1/4 C. pecorino cheese, grated
• Salt and pepper

In a saute pan, heat a small amount of olive oil. Add onions and saute until translucent. Add all the remaining vegetables, bay leaf, and season with salt and pepper and bring to a simmer. Stir well and cover the pan. Let cook on a low flame for about 20 minutes, stirring often. Remove cover and continue to cook vegetables until tender and no cooking liquid remains in the skillet, about 15 minutes more. Adjust seasoning, add cheese and serve hot, or cool down.