Eggplant Stew

• medium onion, chopped
• 3 cloves of garlic, sliced
• 1 big eggplant or two medium ones, peeled lengthwise in stripes
• 1 zucchini, diced
• 1 potato, diced
• 2 tbsp pepper paste or tomato paste
• 3 tbsp olive oil
• 3 tomatoes, grated or 1 can of diced tomato processed in a blender
• 1/3 cup water or vegetable stock
• 1/3 cup parsley, chopped
• salt
• black pepper
• pepper flakes

1. Saute onions, garlic, and eggplant with olive oil on medium heat for 15 minutes.
2. -Add tomato/pepper paste, stir for 1-2 minutes.
3. -Add the rest of the ingredients except parsley. Cover and cook on low for 40-45 minutes.
4. -Sprinkle parley on top a minute or two before you turn it off.
5. Serve with rice and bread.

onion, garlic, ones, zucchini, potato, pepper, olive oil, tomatoes, water, parsley, salt, black pepper, pepper

Taken from www.epicurious.com/recipes/member/views/eggplant-stew-50029533 (may not work)