Makes 4 portion
5-6 fingerling potatoes, chopped
4 carrots, chopped
1 onion, chopped
1 T coconut oil
1 medium eggplant, sliced
2 zucchini, sliced
1 t each: oregano, basil, thyme, marjoram
1 20 oz can diced tomato, crushed
Salt & pepper to taste
10 mins prep + 20 mins cook
Start with a large pot over medium-high heat
Add olive oil, garlic, onion, potato & carrots, cook until fragrant.
Next, add tomato, zucchini & eggplant along with your spices.
Mix once & reduce to a high simmer, you want it to be bubbling but not a roaring boil.
Cook for 20 minutes or so, and test by tasting one of the eggplants. If the eggplant is ready, then everything is ready.