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What you need: 

5-6 large zuccini, cut in 1 in. cubes
3-4 medium potatoes, cut in similar cubes
2 eggplants (the purple, zuccini look-alike) cut in cubes
1 can stewed tomatoes
3-4 cloves garlic crushed
1 onion , cut in large chunks
a couple of bay-leaves
1/2 cup oil (preferably olive, but anny kind will do)
a dash of nutmeg, thyme
salt and pepper

What you do: 

arrange (really throw in!) all the ingredients in your baking pan, and give them a good mix (another name for this dish is TOURLOU, i.e. mix-mix) and bake for about 1 hour at a medium heat oven keep adding a touch of water to keep the stuff from frying allow to cool before eating- serve with a generous amount of oil and juices and with some vegan bread to clean up the plate!

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This recipe is awesome! I tried it years ago and for some stupid reason never reviewed it! It's a great way to use up summer veggies. I do mine in a dutch oven because I always make it when I have too many zucchinis, eggplants and tomatoes and that usually means the dog days of summer. I really should do it in a crockpot overnight- that would work really well for this recipe! I add a lot of thyme and nutmeg because it really adds kick. Try to use small zucchini because they're more tender. I had a friend from Albania and she said this was an authentic Albanian dish- she was surprised I'd even heard of it! Definitely going to be making this again very soon (will try a crockpot)!

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