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2-3 tablespoons olive oil

1 red onion, diced

3 cloves garlic, minced

4 tomatoes, peeled, seeded, and diced

2 potatoes, diced

4 red peppers, seeded, stemmed, and diced

1 cup white wine

1 cup chicken stock (if needed)

2 zucchini, diced

1 bunch italian parsley, chopped

2 tablespoons chopped fresh oregano

Salt and pepper to taste


In a large pot over medium heat, heat oil and sauté onion
 until translucent. Add garlic and tomatoes. Once tomatoes start to release liquid, stir in potatoes, peppers, and wine, then cover. Simmer for about 30 minutes, stirring occasionally. Add water or stock if the mixture looks dry. Once potatoes begin to soften and release some starch (it will start to look creamy), stir in zucchini and herbs. Cover and cook for 5 more minutes. Season with salt and pepper to taste. From Going Greek.
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