German-Mediterranean Vegetable Stew

1.Heat 2 tablespoons of olive oil in a large pot over medium heat.

2.Add the diced onion and sauté for 3-4 minutes until translucent.

3.Stir in the minced garlic and cook for an additional minute until fragrant.

4.Add the sliced leeks and cook for about 5 minutes until softened.

5.Incorporate the diced eggplant and bell pepper, cooking for another 5 minutes until they begin to soften.

6.Add the diced potatoes and green beans to the pot, stirring to combine all the vegetables.

7.Sprinkle in the dried thyme, smoked paprika, salt, and pepper, mixing well to coat the vegetables with the spices.

8.Pour in the vegetable broth, bringing the mixture to a boil.

9.Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the potatoes and green beans are tender.

10.Taste and adjust seasoning as necessary, adding more salt and pepper if desired.

11.Serve hot, garnished with freshly chopped parsley.