1 large onion, diced
3 medium carrots, grated on large
1 large red pepper, diced
1 large eggplant, diced
2 medium tomatoes, diced, with juices
9 T olive oil
salt and pepper, freshly ground
Heat 3 T of oil in a large wok. Add onion, fry until golden.
Add carrots, fry until softened.
Add red pepper, eggplant and 4 T of olive oil. Fry for a few minutes.
Add tomatoes, and last 2 T of olive oil.
Cover and let stew for 30 minutes, stirring occasionally.
Add salt and pepper.
Match made in Heaven:
A big piece of freshly baked bread and a glass of red wine.