1 medium onion, chopped
3 cloves of garlic, sliced 1 big eggplant or two medium ones, peeled lengthwise in stripes 1 zucchini, diced 1 potato, diced 2 tbsp pepper paste or tomato paste 3 tbsp olive oil 3 tomatoes, grated or 1 can of diced tomato processed in a blender 1/3 cup water or vegetable stock 1/3 cup parsley, chopped salt black pepper pepper flakes -Saute onions, garlic, and eggplant with olive oil on medium heat for 15 minutes. -Add tomato/pepper paste, stir for 1-2 minutes. -Add the rest of the ingredients except parsley. Cover and cook on low for 40-45 minutes. -Sprinkle parley on top a minute or two before you turn it off. Serve with rice and bread.
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from ambitiouskitchen.com
INGREDIENTS
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Serves 4
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from my kitchenMy favourite recipes from the kitchen, some tweaked to my needs and the wants of my clients. Without the long drawn-out story and the million pics before you get to the recipe. Archives
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