The basic ingredients.
I found these cool asian eggplants, so they go in too.
Slice it all up…
Cut the ends off and half the tomatoes.
Reach into the middles and give a good yank.
Remove any left over seeds and excess liquid.
Chop the seedless and dry(ish) tomatoes.
Always slice leeks open to make sure there is not mud in the layers.
Chop leeks and add to the other veggies.
Add just enough water to the pot to keep from sticking. Season with garlic, oregano and marjoram. Cook until tender.
Eggplant, zucchini, plenty of garlic and tomatoes. Spice and stew until tender. You have everyone’s favorite
rodent chef vegetarian stew. It can be served on its own, as a side, or I have even used it to make a great pizza!
Click on the image to see the step by step gallery.