Kids can make a summer vegetable stew for a hearty healthy one bowl meal. Eggplant, tomatoes, and peppers have been a popular combination throughout the Mediterranean region for thousands of years. This stew adds potatoes, beans, and zucchini to make a complete balanced meal. Stewing creates a rich depth of flavor. When kids pick their summer veggies fresh from their organic garden, the dish has even more flavor and nutrients. Using all organic ingredients, kids can wash and cut 1 eggplant, 1 lb red potatoes, 1 zucchini, and 1 cup golden French beans into ½ inch pieces for uniform cooking. Mince ½ cup of organic red onion, 2 organic garlic cloves, and 1 organic deseeded green chili. In a large stainless steel pot, heat 3 tbsp organic extra virgin olive oil and sauté the onion, garlic, and chilies for 2 minutes. Pour a 28 ounce can of organic diced and fire roasted tomatoes with the juice into the pot and bring to a boil. Stir the chopped potatoes, eggplant, zucchini, and garden beans into the tomato mixture, cover, and slowly simmer for 1 ½ hours, stirring and scraping the bottom of the pan frequently. After 45 minutes, add 2 cups of finely chopped organic chard, 1 tsp sea salt, and ¼ tsp cumin, cover, and continue to simmer and stir for 45 more minutes. Remove from heat and add ¼ cup minced fresh basil and 1 tbsp minced fresh oregano and let sit covered for 20 minutes for the flavors to meld. Serve with bread.