Ingredients
1/2 large eggplant (or 1 small one)
2 cups green beans, chopped in 2-3 cm pieces
3 tomatoes
1/2 onion
2 cloves garlic
2 cups potatoes, in 2 cm cubes
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 cup vegetable broth
1 cup bacon cubes (about 5 strips)
2 tablespoon olive oil
Preparation
Dice onion, garlic, and tomatoes, and cut eggplant in 3 cm cubes.
Heat olive oil over medium heat in a large pot and add bacon, stirring frequently for a few minutes.
Add onion and garlic and continue to stir for a few more minutes.
Add the rest of the ingredients and cook covered for about 20 minutes, stirring occasionally and adding water if needed to keep the bottom from drying out.
After 20 min check the potatoes for doneness. Continue cooking until they are soft.
