4 boiled potatoes, cut into large chunks
2 medium onions, sliced
1/4 cup water
2 green peppers, cubed
2 eggplants, peeled and sliced
14-ounce/400g can chopped tomatoes
1 tablespoon finely chopped parsley
1/2 teaspoon oregano
1/4 teaspoon dry basil
1 large clove garlic, crushed
1 vegetable bouillon cube
Salt and pepper
1. Saute onions in a 1/4 cup water until they are soft.
2. Add the green peppers; potatoes, eggplants and tomatoes; simmer for 5 minutes.
3. Add chopped parsley, oregano, basil, crushed garlic and vegetable stock cube; season to taste.
4. Cook uncovered for about 15-20 minutes. Add a little water if mixture is too dry.
5. Serve hot or cold.
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