This dish can be made with green beans and eggplant, or other garden vegetables in season in any combination.
Yield:
Serves 6.Ingredients
1/4 cup olive oil
1 onion, sliced
1 garlic clove, finely minced
3 carrots, thinly sliced
2 potatoes, sliced
2 medium zucchini, thinly sliced
1 can (8 ounces) tomato sauce
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon cumin
Salt and pepper to taste
Instructions
In oil, sauté onion and garlic. Add carrots and potatoes, and cook over medium heat for about 5 minutes. Add remaining ingredients and cook covered over low heat until vegetables are tender, about 45 minutes.
