Flavors “play” with summer garden’s rich selections.
Serves: 5-6 Preparation time: 20m Cooks in: 40m Ready in: 60m
5 medium zucchini, into thick slices
2 medium aubergines, diced
2 medium carrots, peeled, sliced
2 green peppers, cut into strips
1 sweet red pepper, cut into strips
3 medium potatoes, peeled, diced
1 large onion, chopped
2-3 cloves garlic, chopped
400g. tomatoes, peeled and chopped
½ cup chopped parsley
1 tsp. tablespoons of chopped fresh mint or basil
1 tsp. sweet sugar
½ tsp. crushed fresh coriander
½ tsp. fresh cinnamon
2/3 cup olive oil
Salt and pepper
Sauté the onion in olive oil and garlic until soft. Add all the vegetables except the tomatoes and stir until coated with oil.
Stir the tomatoes with herbs, sugar, spices, salt and pepper. Pour the vegetables with the mixture and stir.
Cover the pot, reduce heat and let simmer for about 40-45 minutes, until the vegetables are soft and stay with its sauce. If necessary, add during the cooking just a little bit of water so the food doesn’t stick in the pot.
Photo: Giorgos Drakopoulos
Food Styling: Elena Jeffrey