Ingredients

2 potatoes, peeled and chopped
1 onion, chopped
1 tomato, chopped
handful of okra, chopped
1/2 small eggplant, chopped
1/2 small zuchinni, chopped
1/3-1/2 cup tomato sauce
3 cloves garlic, minced
2 chopped green chilis
1 tsp. hawaij
salt to taste, 3/4 tsp.
1/4 cup oil

How to make

Chop onion, garlic, and green chili and sauté in oil over medium heat until onion and garlic are browned, about 7-10 minutes. Add chopped tomatoes and tomato sauce and cook in oil until the liquid from tomatoes has evaporated, and oil the turns red, about 5 minutes. Add okra, potatoes, zucchini, eggplant, hawaij, and water. Cover and boil over medium heat until potatoes are soft and most of the liquid has evaporated, about 15-20 minutes. Watch the vegetables to make sure they do not burn.Serve with rice or saltah.

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