Description
Hearty and filling dinner.
Ingredients
- 3 whole Big Eggplants, Quartered
- 4 whole Small Zucchinis, Cut In Big Chunks
- 2 whole Peppers, Quartered
- 2 whole Onions, Thick Sliced
- 1 whole Big Tomato, Thick Sliced
- 1 can (about 16 Oz. Size) Chopped Tomatoes
- Olive Oil, As Needed
- Salt And Pepper
- ¼ cups Parsley Or Cilantro, Chopped
Preparation
Cut all the veggies in quarters or big chunks. Slice the tomatoes and chop the herbs.
Lightly fry vegetables for about 5 minutes in a cast iron skillet (or regular one will do just fine). Use oil abundantly, the eggplants will soak up a lot of the oil. Set aside in a colander with a plate underneath to collect the oil.
In the same skillet, add some more olive oil as needed. Return onion wedges to the skillet and saute for 1–2 minutes. Add tomato slices and saute for 2 more minutes.
Add chopped tomatoes and simmer for 2 minutes. If sauce is too thick, add 1/4 cup of water. Simmer sauce for about 5 minutes, then add the chopped herbs at the last minute.
Take the skillet off heat. Remove almost 2/3 of the sauce and put aside. Spread the remainder to cover the bottom of the skillet (if you are using a baking dish, spread 1/3 of the sauce on the bottom of the baking dish).
Add all the veggies on top and tuck them in nice and tight. Pour the rest of the sauce on top and sprinkle with more herbs. Place stew in the oven for 35–40 minutes at 210ºC (410ºF) or until nicely browned on top.
