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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 potato, zucchini, eggplant, pepper and carrot into rough even chunks.
Soften the chopped onion and garlic in the oil, then stir in the tomato paste and cook it for a minute.
Add the potato and carrot with the canned tomatoes, bay leaves and a splash of water. Simmer for ten minutes.
Add the eggplant, zucchini, pepper and green beans and simmer until everything is soft.
Season with salt and pepper, then scatter parsley over the top.
