12 Vegetable Stew

• 3 to 4 medium tomatoes, quartered or 1 can whole tomatoes
• 2 carrots, sliced
• 2 medium potatoes, peeled and quartered
• 1 green zucchini, sliced
• 1 medium eggplant, peeled and sliced
• 1 medium onion, sliced or chopped
• 2 stalks celery, sliced
• 1/2 c. fresh dill weed
• 1/2 pt. mushrooms (halved or whole)
• 1/3 medium head cabbage, sliced
• 1/2 head garlic, sliced
• 1/2 c. black olives
• 1/4 c. olive oil
• 1 Tbsp. tomato paste, dissolved in a little hot water
• 4 or 5 c. water
• salt and pepper to taste

1. In a large pot, saute onion and garlic in olive oil over medium heat until onion is clear.
2. Add dill weed and stir about 1 minute. Add dissolved tomato paste.
3. Stir.
4. Add water.

tomatoes, carrots, potatoes, green zucchini, eggplant, onion, stalks celery, dill weed, mushrooms, head cabbage, garlic, black olives, olive oil, tomato paste, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=871054 (may not work)