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


Step 1
Sauté the onion in olive oil and garlic until soft. Add all the vegetables except the tomatoes and stir until coated with oil.

Step 2
Stir the tomatoes with herbs, sugar, spices, salt and pepper. Pour the vegetables with the mixture and stir.

Step 3
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

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