1 large onion
1 sweet red bell pepper
1 sweet green bell pepper
1 large eggplant
1 large zucchini
2 large potatoes, peeled
2.5 cups tomato sauce
3 tablespoons olive oil
2-3 cloves garlic (to taste), crushed
1/2 cup water
Dice all vegetables. Sauté garlic and onion until it starts to colour; add other vegetables in order given, sautéing briefly after each addition.
Add tomato sauce and water, mix well. Cover and reduce heat to a simmer. Simmer until potatoes are tender and eggplant is thoroughly cooked. I suggest the use of a heat diffuser to avoid sticking.
ALTERNATIVE METHOD: Sauté garlic and onion as above, place all ingredients in crock pot and mix well. Cook on Low for 3-5 hrs or until potatoes are tender.
Serve hot with crusty wholegrain rolls, or cold as a side dish.