Courtesy of PureZing

Once you've chopped everything up and put it in the pot, this stew takes care of itself!

Serves 6

INGREDIENTS:

4 large tomatoes, peeled (dip in boiling water) and chopped
2 medium onions, thinly sliced
½ cup pitted and thinly sliced sour plums or sour grapes, halved
1 sweet red or green pepper, seeded and thinly sliced
2 potatoes, peeled and cubed
2 carrots, peeled and thinly sliced in rounds
1 cup green beans, trimmed and cut in 2-inch lengths
½ head cauliflower, in small flowerets
1 parsnip, diced
1 small eggplant, peeled, and in small cubes
½ cup green peas, shelled
1 green zucchini or yellow squash, cubed
2 stalks celery, thinly sliced
1 apple, peeled, cored and diced
Sea salt and freshly ground pepper
¼ cup parsley or dill, finely chopped
2 cloves garlic, finely chopped
1/3 cup extra-virgin olive oil
1 cup Greek-style yogurt

DIRECTIONS:

Preheat oven to 350 degrees.

In a large Dutch oven, arrange each ingredient in layers, starting with the tomatoes. Between each layer, sprinkle a little salt and pepper. Layer each successive vegetable, ending with the apples. Sprinkle with the garlic and the parsley or dill. Pour the olive oil over all the ingredients.

Cover and bake for 1 hour or until all vegetables are tender. Add a little water if the mixture seems too dry. Spoon into bowls and top with yogurt.