1 |
eggplant |
|
salt |
300g |
okra |
125ml |
vinegar |
2 |
onions, finely sliced |
3 |
garlic cloves, finely chopped |
1 |
zucchini, cut into 4 cm dice |
1 |
red capsicum, cut into 4 cm dice |
or 2 |
long yellow peppers, cut into 4 cm dice |
500g |
green beans, topped and tailed |
2 |
potatoes, quartered |
1 cup |
flat-leaf parsley leaves, finely chopped |
3 |
ripe tomatoes, halved and coarsely grated, skins discarded |
190ml |
extra virgin olive oil |
|
freshly ground black pepper |
slices |
feta cheese, to serve |
|
fresh crusty bread, to serve |