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In a large pot over medium heat, add olive oil, garlic, chopped onion, salt, pepper and red pepper. Stir and let brown.
Add each vegetable to the pot and stir, starting with the ones that will take the longest to cook: potatoes, eggplant, zucchini, green beans and red pepper. Once your last vegetable is added to the pot, add your two cans of crushed tomatoes and 1 cup of broth and stir until combined. Place the cover on your pot and let it simmer over medium for about 25 minutes. Be sure to stir the stew a few times as it simmers.
Once the vegetables are-fork tender, add your tomatoes and basil. Stir to combine and let simmer, uncovered, for 2 to 3 more minutes, allowing your tomatoes to wilt slightly.
Taste your stew and adjust flavors, adding more salt, pepper, or red pepper flakes to taste.
Serve hot or cold alongside chunks of day-old bread (this is the Bimpy way), olive oil-toasted bread, cheesy polenta, or creamy orzo pasta. And of course, topped with grated Parmesan or Pecorino cheese.