• 2 tablespoons broth
  • 1 tablespoon tomato paste
  • Garlic and dried minced onion
  • 2 cups eggplant (diced, salt in colander for 1 hour to remove bitter taste and rise well)
  • 1-2 medium zucchini peeled and sliced lengthwise
  • Additional veggies such as mushrooms or spinach can be used as well
  • Spices of choice


  1. Cook garlic and onion in olive oil until soft. Add veggies, broth, tomato paste, spices, and simmer covered for 20 min. Uncover for last 5 minutes of cooking to allow broth to thicken.
  2. You can add meat if desired or serve as is.