I used my left over vegetables . One egg plant was gone half bad, used my frozen tomatoes , and add a can of black beans. You can use any can of legumes ( chickpeas , white beans, but lentils would not bea good idea, )you don’t want to use oven you can use same pot to cook if you are too lazy or have no time. . I think putting then to oven make taste better.
- 2 potatoes
- 2 eggplant/chopped
- 1 red bell peppers/chopped
- 1 squash/chopped
- 5-6 tablespoon olive oil
- 1 carrot/chopped
- 1 onion/diced
- 1 tbs tomato paste
- 1 can beans/chickpeas/drained
- 2-3 tomatoes/diced
- 2 cups vegetable broth or water
- paprika,garlic /optional
Preheat the oven to 400F,boil the potatoes do not over cook,maybe 15 mints.meanwhile chop the veggies,drain potatoes and peel off.
In a baking sheet spread the eggplant,drizzle olive oil,salt pepper, stir coat evenly.Bake 24 mins.flip halfway through
In a large pot over medium heat,heat the oil,then add chopped onion and cook 3-4 mins.then add tomato paste,stir very well,add salt pepper garlic and paprika,cook 3 minst.
Add potatoes,chickpeas and tomatoes to the pot,stir,add vegatable broth,lower the heat,cook until potatoes totally cooked about 20 minutes,add eggplant and zucchini and squash.cook more 10 mints.
Don’t over cook. You will purée the eggplants. Serve with rice.
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