A basic, hearty tomato based stew that can work as on its own or as an accompaniment to baked chicken or fish. Chicken can also be added for a little more heartiness. Sweet onions and bell peppers carry the flavor.
Ingredients (serves 2)
1 large sweet onions - chopped
1/2 medium sized red bell pepper - chopped
1/2 medium sized green bell pepper - chopped
1 medium zucchini - chopped (half moons, 1/2 inch thick)
2 Tbsp Tomato paste or 1/2 cup of crushed tomatoes/tomato sauce.
optional: garlic, eggplant, olives
optional; cheese - goat cheese , feta
Optional: 1 chicken breast - chopped into 1inch cubes.
Chicken seasoning - Onion powder, Salt, Paprika, Garlic Powder.
Steps
In a medium to large skillet, preferably non stick, set to medium heat, add bell peppers,onions and zucchini with 1 Tbsp of olive oil. Season with salt, black pepper and continue to stir for 5 minutes.
If using chicken, start the chicken on medium heat and stir fry for 5 minutes before adding vegetables and more olive oil.
Add the tomato paste, or crushed tomatoes and continue to stir. Add a touch of water to help incorporate the tomato throughout the dish and help cook down the vegetables.
Check the doneness of the zucchini, and cover the pot if it needs more time to soften.
If cooking chicken, make sure the insides are cooked through, adding a touch of water and covering the skillet if needed.
Add cheese (optional) after the skillet is removed from the heat.
(adding tomato paste to the half cooked vegetables)
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