1 medium onion, chopped3 cloves of garlic, sliced1 large eggplant, peeled lengthwise in stripes1 zucchini, diced1 potato, diced2 Tbsp tomato paste3 Tbsp olive oil3 tomatoes or 1 can of diced tomato, processed in a blender1/3 cup vegetable stock1/3 cup parsley, choppedsaltblack pepper
pepper flakes
Saute the onions, garlic, and eggplant with olive oil on medium heat for 15 minutes. Add tomato/pepper paste, stir for 1-2 minutes.
Add the zucchini, potato, tomato paste, diced tomatoes and vegetable stock. Cover and cook on low for 40-45 minutes. Sprinkle parley on top, season to taste, remove from heat, and serve warm with rice or bread.
Adapted from Almost Turkish
·
This recipe was most recently featured in
Boston Organics Newsletter No. 36 of 2014.