in Greece

Greek vegetable stew

updated

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Ingredients for 4 servings:

  • 1 onion(s), diced
  • e.g. olive oil for frying
  • 2 eggplants (aubergines), sliced
  • 2 zucchini, sliced
  • 5 medium-sized potatoes, diced
  • 500 g beans, green (green beans), cleaned and washed
  • 1 can tomatoes, chopped
  • Garlic
  • oregano
  • salt and pepper
  • Parsley
  • dill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Tourlou

Sauté the onion in a large, deep pot with olive oil. Add the diced potatoes, sliced ​​eggplant and zucchini, and the washed and trimmed green beans. Sauté until softened. Pour in the tomatoes and tomato juice from the can. Add the seasonings. Sauté until the green beans are tender.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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