Israeli Vegetable Stew - cooking recipe

Ingredients

1/2 c. olive oil
2 medium unpeeled eggplant, cut into 3/4-inch cubes
3 medium onions, chopped
3 cloves garlic
1 large green pepper, cut into thin strips
1 (28 oz.) can crushed tomatoes
2 tsp. sugar
1 Tbsp. dry basil
1/2 c. fresh parsley
20 chopped green olives (stuffed with pimento)
salt
pepper
wide noodles or rice

Preparation

Put olive oil in large, covered saucepan.
Cook eggplant and onions for about 25 minutes, until slightly browned.
Add garlic and green pepper; cook for 2 minutes.
Stir in tomatoes, sugar and basil; simmer gently for 15 minutes.
Add parsley, olives and pimento; simmer gently for a further 20 minutes.
Add salt and pepper to taste (take account of the salty olives and adjust seasonings accordingly).
Can be made a day in advance and reheated.
Serve over rice or noodles.
Serves 6 to 8.