Sauté

2 large yellow onion, sliced (about 2 cup)

6 cloves garlic

Add, cook, and blend when soft:

10 ripe tomatoes, cut in half (or 2 lg. cans diced tomatoes)

2-4 c. water (depends on how wet you want it)

1 large eggplant, skin removed and diced (4–6 cups)

1 Tbsp. salt or 2 bouillon cubes

1 can Diced Chick, pulled apart (optional)

In another pot mostly cook (in salted water):

3 large Russet potato, sliced

Mix with tomatoes...

2 teaspoon all-purpose seasoning (I used poultry seasoning)

Salt to taste

Garnish with:

1 cup fresh parsley leaves

Serve with:

Crusty bread or rice for serving

~Teacher Trudi

Inspired by recipe from Pinch of Yum