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:
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.
Pairs Well With
Recipe from JoJo Joseph: From Lausanne, Switzerland, cooks like her Southern French upbringing.
Good warm or cold.