Dervish's Rosary-Recipe

This is a simple but colorful and nutritious dish with a lot of flavor.You can have any combination of your favorite veggies.I like to stay true to my Mom's recipe with her choice of vegetables but with more onions and eggplant and a cupious amount of extra virgin olive oil added at the end. An excuse to sop the sauce with a piece of bread.

Adding chickpeas or tofu will give you your protein and round up the meal.For added flavor any herb of your liking will enhance the flavors.

Ingredients:

2 medium size russet potatoes peeled and cut into 1 1/2" cubes

1 medium size zucchini or squash cut into 1" rounds

1 large eggplant cut into 1 1/2" cubes or 3 Japanese eggplants cut into 1" rounds

4 -6 medium size tomatoes blanched, skin removed and diced

2 large onions cut in half and sliced

3-4 cloves of garlic peeled and sliced very thin

1/2 cup of extra virgin olive oil.

salt and black pepper to taste.

In a pan on medium heat 1/4 cup of oil,saute onion and garlic until translucent.Add tomatoes and potatoes cover pot and simmer for a few minutes add zucchini,eggplant salt and pepper. Turn heat to low ,toss gently every 10 minutes keeping pot covered.Add a little bit of water if needed. Check for doneness by inserting a fork in the potatoes.Add the rest of the olive oil and herbs if you choose to.