A nice and easy fall stew.
1 eggplant, cubed
1 zucchini, cut in quarter rounds
1 carrot, cut in small half rounds
1 cup baby okra
2 green chilies, chopped
1 potato, diced
2 tomatoes, diced
1 big onion, chopped
3 cloves of garlic, sliced
1 cup water
2 tbsp tomato paste
salt
pepper
1/2 cup parsley,
chopped
2 tbsp olive oil or butter
and
1 oven bag
-Mix all the ingredients except for water and tomato paste in a big bowl. (if you want to add any kind of meat, you can add it raw and it will be just fine)
-Put the mix in an oven bag.
-Dissolve tomato paste in 1 cup of warm water.
-Add it into the bag.
-Tie the bag with a twisty tie and place it in an oven dish. Make one or two small holes in the top part of bag.
-Bake it in a preheated oven at 400 F for 60-75 minutes.
-Serve with rice or fresh bread.
This recipe is for Kalyn's WHB which is hosted by The Expatriate Chef this week.