For 3-4 servings: 4 onions, sliced 3 bell peppers, sliced 3 eggplants, cubed (2 cm) 1/2 kg tomatoes, chopped / 1 can diced tomatoes 5-6 cloves of garlic, finely chopped 1 tablespoon oil 1 bunch of parsley salt and pepper Stir fry the onions in oil for 2-3 minutes. Add the bell peppers and the eggplants.  Add little water (the eggplants  will leave plenty of water). Cover and
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For 2-3 servings: 1 big eggplant, diced (1cm chunks) 1 zucchini, diced 2 onions, chopped 2 green peppers, diced 5-6 large tomatoes, peeled and chopped 4-5 cloves of garlic, finely chopped 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon dried rosemary 2 – 3 tablespoons oil salt and pepper, to taste For the polenta see the recipe here. Stir
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For 2-3 servings: 2 onions, chopped 2 celery stalks (with leaves), sliced 3 medium eggplants, cubbed 1/2 kg tomatoes, peeled and diced / 1 can diced tomatoes 100 g tofu, cubed (optional) 50 g olives 2-3 cloves of garlic, finely chopped 1 teaspoon raw sugar 1 teaspoon balsamic vinegar 1 tablespoon olive oil parsley, finely chopped salt and pepper, to taste
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For 4 servings: 4 medium eggplants 200 g  brown rice 2 onions, finely chopped 2 carrots, grated 2 green peppers, finely diced 3-4 dried tomatoes, chopped 1 tablespoon oil fresh parsley, finely chopped salt and pepper, to taste Wash the eggplants and cut then in half, lengthwise. Using a small knife, cut a border inside each eggplant about
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