Vegetarian Eggplant Stew

• 1 medium onion, chopped
• 3 cloves of garlic, sliced
• 1 large eggplant, peeled lengthwise in stripes
• 1 zucchini, diced
• 1 potato, diced
• 2 Tbsp tomato paste
• 3 Tbsp olive oil
• 3 tomatoes or 1 can of diced tomato, processed in a blender
• 1/3 cup vegetable stock
• 1/3 cup parsley, chopped
• salt
• black pepper
• pepper flakes

Saute the onions, garlic, and eggplant with olive oil on medium heat for 15 minutes. Add tomato/pepper paste, stir for 1-2 minutes.

Add the zucchini, potato, tomato paste, diced tomatoes and vegetable stock. Cover and cook on low for 40-45 minutes. Sprinkle parley on top, season to taste, remove from heat, and serve warm with rice or bread.