4 tomatoes, peeled and coarsely sliced
olive oil for sauteeing
2 medium onions, sliced 1/2 inch thick
2 cloves garlic, chopped fine
1 large eggplant, sliced
1 pound okra, cut in half lengthwise
5 medium potatoes, quartered
1 teaspoon tarragon
1/2 cup water
3 green peppers, sliced 1/2 inch thick
1/2 cup sesame seeds
salt and pepper to taste
To peel tomatoes, place them in a large pot and pour boiling water over them to cover. Let them stand for 20 seconds. Then slip off the skins.
Heat the oil in a large skillet. Add the onion and saute lightly. Mix in the garlic, eggplant, okra, potatoes, tarragon, and 1/2 cup of water. Bring to a boil, then reduce heat.
Allow to simmer for 20 minutes. Add the tomatoes. Continue cooking for an additional 10 minutes. Add the green pepper, mix well, and simmer for another 10 minutes. Sprinkle with sesame seeds, salt, and pepper. Serve hot. Makes 4 servings.
