Ingredients:

  • 2 zucchinis, chopped

  • 2 eggplants, chopped

  • 2 red bell peppers, chopped

  • 1 onion, chopped

  • 2 tomatoes, chopped

  • 1 cup green peas

  • 3 tablespoons Turna Extra Virgin Olive Oil

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon oregano

  • 1 teaspoon red pepper flakes

  • 1/2 cup hot water

Instructions:

Prepare the Vegetables:
Chop the eggplants, zucchinis, and red peppers. Finely chop the onion and dice the tomatoes.

Sauté the Vegetables:
In a large pot, sauté the onions with Turna Extra Virgin Olive Oil. Then add the eggplants, zucchinis, red peppers, and peas in order. Sauté for 5–7 minutes.

Add the Spices:
Add salt, black pepper, oregano, and red pepper flakes. Stir well to distribute the spices evenly over the vegetables.

Cooking:
Add the chopped tomatoes, stir, then pour in the hot water. Cover the pot and cook over low heat for about 30–35 minutes.

Serve:
Once the vegetables are tender and the flavors are well combined, serve the olive oil vegetable stew hot.

Enjoy your meal!