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Eggplant Stew

3 tablespoons of olive oil
2 onions, coarsely chopped
4 garlic cloves, crushed
1 eggplant, diced (do not peel)
3 zucchini, cut into 1/2 inch thick
rounds
1 teaspoon of oregano
2 tomatoes, coarsely chopped
1 green pepper, chopped

In large stew pot, sauté onions in olive oil until transparent. Add garlic and sauté, but do not brown. Add eggplant to garlic and onion mixture; continue to cook at medium heat. Add zucchini, green pepper, oregano, 1 teaspoon salt, 1 teaspoon pepper, and chopped tomato. Mix all ingredients well. Cook, stirring occasionally to prevent sticking and to disperse ingredients evenly, until vegetables are tender
 

 

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