Tomato Vegetable Stew

Servings: 4

2 tomatoes
2 onions
1 red sweet pepper
2 green peppers
1 zucchini
1 eggplant
4 cloves garlic
1/4 cup extra virgin olive oil
parsley, as much as you like, but at least ¼ cup
sea salt to taste

1. Chop vegetables into large chunks. Chop parsley.
2. Heat oil, Saute onions and peppers, add garlic, eggplant, zucchini and tomatoes.
3. Add salt and parsley. Cover and simmer until veggies are tender and juices have evaporated.
4. Serve hot over brown rice.