1/2 cup oil
1 cup chopped onion
1 cup peeled chopped tomatoes
1 tbsp chopped parsley
Salt Pepper
Wash and slice the vegetables into 1-inch squares. Fry the vegetables in half the oil and remove them from the frying pan. Fry the onion and tomatoes in the remaining oil, and season with parsley, salt, and pepper. Put everything in a pot with a cup of water, cover tightly, and simmer until almost all moisture has cooked away. Serve hot, accompanied by steak, meatballs, or any other main dish.