Vegetable Stew with Olive Oil

Ingredients:

1 lb. Green Beans
1 lb. Eggplant
1 lb. Zucchini
2 Green Peppers
1 lb. Potatoes
1 1/2 lbs. Tomatos
2 medium, sliced Onion
2 tablespoons Salt
1/2 teaspoon Pepper
2 teaspoons Sugar
1 1/4 cups Olive Oil
chopped Parsley

Directions:

Wash green beans.
Remove ends and strings if any.
Cut into 2 inch pieces.
Scrub zucchini, cut off ends and wash.
Cut in halves lengthwise and crosswise into 1 inch pieces.
Wash and remove seeds from peppers.
Cut into strips.
Peel and wash potatos.
Cut in small pieces.
Wash, peel and cut tomatos into slices.
Peel, wash and slice onions.
Put all vegetables together in layers in a large stewpan.
Add salt, pepper, sugar, olive oil, parsley and 1 cup hot water.
Cover and cook over low heat for 1 1/2 hours, or bake (covered) in a moderate oven for 2 hours, until vegetables are soft and most of the liquid has evaporated.
Serves 6-8.

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