What my friend told me was that people in Spain love to cook using plenty of fresh vegetables. They also use olive oil instead of butter, and they always dine together with the whole family. That sounds absolutely wonderful!
It seems these days we’re all so busy that we hardly have a moment to say hi to each other. Anyway – this vegetable stir fry is one of my favorites and I make it at least once in two weeks! You can definitely leave out the eggs if you want to make this a vegan dish, it will be just as delicious. Or go the other way and add some chicken for a heartier meal.
Ingredients
1⁄3 cup Bertolli extra virgin olive oil
1 garlic clove, minced
2 medium potatoes, peeled & cut into cubes
1 large onion, finely chopped
1 red bell pepper, seeded & cut into chunks
1 green bell pepper, seeded & cut into chunks
1 eggplant, cut into small cubes
1 zucchini, cut into small cubes
1-2 carrots, sliced
4 large tomatoes, coarsely chopped
1⁄2 teaspoon paprika
1⁄2 teaspoon cumin
salt & pepper
1⁄4 cup water
2-3 Eggland’s eggs, lightly beaten (optional)
Instructions:
Heat the oil and garlic in a large frying pan over medium heat.
Saute the potatoes for 8-10 minutes or until lightly browned.
Add the onion, carrots and bell peppers and cook for 8-10 more minutes, or until the onion is lightly browned.
Add the eggplant and zucchini, cook for additional 5 minutes, then add the tomatoes.
Season with the spices, pour in the water and cook for 10-15 minutes more or until all the vegetables are tender.
If using eggs, stir them in when the vegetables are almost cooked.
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Quick tip: Serve as a side dish with chicken, or as a main dish with rice.
