• Cooking Time: 1-2 hours
  • Servings:
  • Preparation Time:


  • Olive oil
  • 1 eggplant, cubed
  • 2 or 3 small zucchini, cubed
  • 5 skinned tomatoes (or 1 can tomatoes)
  • 1 large onion, chopped
  • 1 bud garlic, chopped (not too fine)
  • 1 bunch parsley, chopped
  • Fresh ground pepper
  • Additions you may like:
  • Mushrooms
  • Less garlic
  • Green pepper


  • In large pot, sauté onion and garlic slightly in olive oil.
  • Add rest of vegetables and spices.
  • Cook slowly for 1-2 hours until very soft.


Recipe from JoJo Joseph: From Lausanne, Switzerland, cooks like her Southern French upbringing.

Good warm or cold.

Kosher (pareve).

Author Credit: JoJo Joseph

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