Israeli vegetable goulash

Ingredients

• 2 medium-sized onions
• 3 large zucchini
• 1 eggplant
• 1 head of white cabbage
• 2 green bell peppers
• 2 yellow bell peppers
• 2 small cans of tomato paste
• 1/2 cup of hot water
• 1 tablespoon of chicken-flavored vegetable bouillon powder
• salt, pepper, and strong paprika
• 2 tablespoons of oil

Cut the zucchini and eggplant into small dice, and the cabbage and bell peppers into strips.

Heat the finely chopped onions in a large, non-stick saucepan with oil, then add the zucchini and eggplant.

Let it simmer for a while, then add the cabbage and bell peppers, and continue to cook over low heat.

In a bowl, combine the tomato paste, water, broth, and spices.

Once the vegetables have started to brown, add the sauce and let it simmer for about 30 minutes over low heat.

Serve hot.