People with the flu will love that the dishes are extremely plain. Albanians typically only use one herb or spice per dish. One. Like paprika. Or parsley. Or pepper. This mild approach to cookery takes some adjustment, but that’s the point of this adventure! Besides, fewer ingredients makes shopping easy!
| Ingredients: |
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| 2 lbs various vegetables (peppers, eggplant, okra, zucchini, potatoes, etc) |
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| 1/2 cup oil, divided |
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| 1 cup chopped onion |
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| 1 cup peeled chopped tomatoes |
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| 1 tablespoon chopped parsley |
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| Salt |
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| Pepper |
Servings: 4
Preparation:
After cutting off inedible tips of vegetables, wash and slice them into 1-inch squares. Sauté vegetables in half of the oil and remove them from the frying pan. Sauté onion and tomatoes in the remaining oil, and season with parsley, salt, and pepper. Put everything in a stock pot with a cup of water, cover tightly, and simmer until almost all moisture has cooked away. Serve hot, accompanied by steak, meatballs, or any other main dish.
