No ratings yet
A homestyle stew of potato, zucchini, eggplant and peppers cooked slowly in a garlicky tomato sauce. Hearty and comforting, good on its own or with bread.
Cut the 400 g potato, 250 g zucchini, the eggplant, red pepper and 150 g carrot into rough even chunks of about 2 to 3 cm.
Soften the chopped onion and garlic in the 30 ml oil in a large deep pot over medium heat for 4 to 5 minutes, then stir in the tomato paste and cook for 1 minute.
Add the potato and carrot with the 400 g canned tomatoes, the bay leaves and about 200 ml water. Bring to a simmer and cook, partly covered, for 10 minutes.
Add the eggplant, zucchini, red pepper and the 150 g green beans and simmer gently for a further 20 to 25 minutes, until everything is soft.
Season with the salt and pepper, remove the bay leaves, then scatter the chopped parsley over the top and serve.
