Algerian Vegetarian Stew

INGREDIENTS

4 tablespoons olive oil
2 medium zucchinis, cut into 3/4-inch cubes
1 large eggplant, peeled and cut into 3/4-inch cubes
2 large green bell peppers, chopped small
1 medium carrot, peeled and chopped small
3 medium onions, chopped
1 head garlic, peeled and crushed
Salt and pepper, to taste
2 cups water
2 cups stewed tomatoes
1 tablespoon dried basil

Heat oil in a saucepan; add all ingredients except tomatoes and basil. Cover and cook over medium heat for 45 minutes. Stir in tomatoes and cook 15 minutes. Stir in basil, then place in a serving bowl and serve with cooked rice or mashed potatoes.