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2 Tbsp. olive oil
6 garlic cloves, minced
1 medium onion, diced
1 Tbsp. tomato paste
3/4 c. chicken stock
1 large eggplant, diced
1 medium green bell pepper, diced
1 medium zucchini, quartered then sliced
5 mushrooms, sliced
1 can diced tomatoes (or 2 cans Rotel), drained
5 sprigs of Italian parsley
4 sprigs of basil
salt and pepper to taste

Heat the olive oil in a large pot over medium heat. Add the minced garlic and saute for about one minute. Add the diced onion and saute until they turn translucent, about 4 minutes. Add the tomato paste, stirring to mix evenly with garlic and onions. Cook for about a minute then add the chicken stock. Bring to a simmer, then add the eggplant, bell pepper, zucchini, and mushrooms. Cook for about 12 minutes, stirring occasionally. When the eggplant is mushy and the other vegetables are tender, add the tomatoes. Heat through, reduce heat to low, then add the parsley, basil, salt, and pepper. Serve.