There are lots of variations on this delicious peasant dish, but this was one of the best I’ve had so far! With some couscous, it was a wonderfully hearty dish to get me through a late night of work.
Sorry I can’t give more specific quantities, we were cooking for so many people that we were just throwing massive amounts of everything into a giant pot.
Chopped bell pepper
Chopped jalapeño peppers (or other spicy peppers, optional)
Chopped summer squash
Sliced or chopped eggplant (we had some dehydrated from last summer, which we soaked for about 15 minutes before throwing it in)
Salt and pepper
Sauté onion a couple minutes until softens, then add garlic and peppers. Add the rest of the ingredients and let simmer, covered, over low heat for 20 minutes or more. Stick to the ribs good!