Healthy, warm, comforting stews- who can say no to them when the temperatures are in the single digits? Ingredients : olive oil, salt, pepper, sugar 14.5 ounce can whole peeled tomatoes 1 eggplant 1 zucchini 2 Mediterranean pitas 2 teaspoons dried oregano 1/4 cup feta Methods : Roughly chop tomatoes directly in can using kitchen scissors. Trim ends from eggplant and cut into 3/4 inch pieces. Cut zucchini into 1⁄2-inch pieces. Finely chop garlic. Heat 2 tablespoons oil in a medium skillet over medium-high heat. Add pita, one at a time; fry until golden-brown. Transfer to a plate and sprinkle with a pinch each of salt and oregano. Cover with a clean kitchen towel or foil to keep warm. Heat 3 tablespoons oil in same skillet over medium-high. Add zucchini and eggplant; cook, stirring occasionally, until golden- brown. To skillet with veggies, add chopped garlic and oregano. Cook, stirring, until fragrant, about 30 seconds. Add tomatoes, 1⁄4 cup water , and a pinch of sugar. Bring to a
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