Algerian Vegetarian Stew

4 tablespoons olive oil
2 medium zucchinis, cut into 3/4-inch cubes
1 large eggplant, peeled and cut into 3/4 inch cubes
2 large green peppers, chopped into small pieces
1 medium carrot, peeled and chopped into small pieces
3 medium onions, chopped
1 head garlic, peeled and crushed
Salt and pepper to taste
2 cups water
2 cups stewed tomatoes
1 tablespoon dried basil



Method

Heat oil in a saucepan; add all ingredients, except tomatoes and basil. Cover and cook over medium heat for 45 minutes; then stir in tomatoes and cook for another 15 minutes. Stir in basil; then place in a serving bowl and serve with cooked rice or mashed potatoes.

Serves: 8 to 10