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Lebanese Vegetables

List of Ingredients




1 lb vegetable
1 onion chopped (about 1/4-1/2 cup)
1-2 tomatoes, chopped or sliced
1 tsp salt (or less, to taste)
Dash cinnamon (optional)
Dash nutmeg or allspice (0ptional)
1 cup water
1 tablespoon tomato paste
Olive oil.

Use anything you like as the main vegetable, green beans (cut to 1-inch pieces), green peas, cubed eggplant, sliced zucchini, potato, carrot, okra. If using eggplant, it's best to fry it separately to soften it first.



Recipe



Fry the onion in olive oil until translucent, not brown. Add tomatoes and vegetable, stir until everything is coated in the oil. Add the water, salt, spices, and tomato paste. Bring to a boil, then lower heat and simmer until veggies are done to your satisfaction.
There are many variations on this. Experiment!
If you like tomato-ey sauces, add extra tomato paste, or use tomato juice or even tomato puree instead of water.
If you don't like cinnamon or nutmeg, leave out. If you omit the spices, you can zing it up with a couple of whole garlic cloves.
This can be served hot with rice. But more often, the sauce is boiled down, the dish allowed to cool, and it is eaten cold or at room temp. with pita bread.