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In a large saucepan cook sweet pepper and onion in hot oil over medium heat for 5 minutes, stirring occasionally. Add garlic; cook and stir for 1 minute. Add eggplant, zucchini, broth, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are just tender.
Meanwhile, place half of the chopped tomatoes in a blender; cover and blend until smooth. Add blended tomatoes and remaining chopped tomatoes to the eggplant mixture. Cook, covered, for 3 to 4 minutes more or until chopped tomatoes are just softened.
Stir in snipped basil just before serving. To serve, ladle stew into shallow bowls. Sprinkle with cheese, pine nuts, and small basil leaves.