1/2 cup of olive oil
1 large onion, chopped into cubes
1 large garlic clove, cut in half
750g of eggplant, cut into 2.5cm pieces
1 green or red bell pepper, cut into 2.5cm pieces
750g of zucchini, cut into 2.5cm pieces
1/2 cup of water
1 tablespoon of salt
2 tablespoons of oregano
1 tablespoon of paprika
2 large tomatoes, cut into slices
1/2 cup of olive oil
1 large onion, chopped into cubes
1 large garlic clove, cut in half
750g of eggplant, cut into 2.5cm pieces
1 green or red bell pepper, cut into 2.5cm pieces
750g of zucchini, cut into 2.5cm pieces
1/2 cup of water
1 tablespoon of salt
2 tablespoons of oregano
1 tablespoon of paprika
2 large tomatoes, cut into slices
Heat the olive oil in a frying pan and cook the onion and garlic for 10 minutes, stirring occasionally
Discard the garlic
Add the eggplant and bell pepper
Cook for 5 minutes, stirring frequently
Add the zucchini, water, salt, oregano, and paprika, and let it simmer
Reduce heat and cook for 30 minutes or until the vegetables are tender, stirring occasionally
Add the tomatoes, bring to a boil, then remove from heat
Transfer to a bowl and let cool
Cover well and refrigerate until serving time
Serve 8 portions
