4 tablespoons olive oil
1 large onion, chopped
2 eggplant, cut into small cubes
4 zucchini, cut into small chunks
1 green pepper, seeded and chopped
1 red or yellow pepper, seeded and chopped
1 cup frozen peas
4 ounces green beans
1 pound new potatoes, cubed
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1 teaspoon paprika
3 tomatoes, skinned, seeded, and chopped
14 ounce can chopped tomatoes
2 tablesppons chopped fresh parsley
3-4 garlic cloves, crushed
1 1/2 cups vegetable stock
salt and pepper to taste
black olives to garnish
parsley to garnish
Heat 3 tablesppon of oil in a large killet, add onions, and saute until golden.
Add eggplant and saute for three minutes, then add zucchini, chopped peppers, peas, beans, and potatoes, as well as cinnamon, cumin, paprika and seasoning. Contine to cook for 3 minutes, stirring constantly. Transfer vegetables to oven proof dish.
Combine fresh tomatoes with canned tomatoes in a bowl. Add garlic, parsley, and remaining olive oil.
Pour vegetable stock over vegetables, then spoon tomato mixture on top. Cover and bkae for 30-45 minutes. Serve hot, garnished with olives and parsley.
from One Pot, Clay Pot, and Slow Pot.