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¼ cup olive oil

1 yellow onion (chopped)

3 potatoes (quartered, than halved)

2 ½ tsp salt

½ tsp pepper

4 cups green beans

3 large tomatoes

2 tsp brown sugar

2 tbsp tomato paste

2 cups zucchini (cut into semi-circles)

½ cup fresh mint or dill (chopped)

1 ½-2 cups water

Vegan or regular feta, olive oil, salt and bread for serving

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1. In a large pot heat olive oil over medium heat and add the onions. Cook, stirring occasionally until the onions are translucent. Add the potatoes and salt and pepper and cook until the potatoes begin to develop some golden brown colour, about 5-8 minutes.

2. Add the green beans and cook for about 5 minutes.

3. Add in the tomatoes, sugar, tomato paste, zucchini and mint. Stir to combine.

4. Add the 1 ½ cups water and bring to a simmer. Once simmering, reduce the heat to low, keeping at a simmer with the lid on the pot for 45-50 minutes, stirring occasionally.

5. Check once and a while to make sure there is always water in the pot. You don’t want this to be a soup-like dish but you definitely want some extra liquid so you can enjoy that beautiful sauce with a slice of bread. If needed, add ½ cup more water.

6. After 45-50 minutes, serve in bowls topped with feta and a drizzle of olive oil and a slice of bread to dip in.

Notes.

Here are some easy substitutions you can make in this recipe:

Tomatoes: You can use canned tomatoes in place of fresh tomatoes in this recipe

Green Beans: If you don’t have fresh green beans, you can use frozen green beans, but fresh is always best