Vegetable Stew

INGREDIENTS, serves 4

• 2 eggplants
• 2 zucchinis
• 1 red pepper
• 1 green pepper
• 2 potatoes
• 1 onion
• garlic
• 400 g tomatoes
• 2 tbsp tomato paste
• 30 g olive oil
• salt
• pepper

METHOD

Wash the vegetables. Sauté the onion in a pan, and add the eggplants.

Cook for 2-3 minutes until golden.

Remove from heat and place in a pot.

Sauté the zucchinis and the peppers in the same pan for 2 minutes.

Transfer them to the pot along with the potatoes, cut into large pieces.

Cut the tomatoes and add them to the pot with the tomato paste, garlic, and onion.

Stir. Simmer over low heat for about 40 minutes.

Extra tip: Serve with feta cheese and a refreshing cucumber salad!