eggplant and tomato stew

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an easy to fix turkish side dish

2 medium potatoes cut into bite sized chunks (yukon golds work well)
1 large eggplant cut into cubes
2 green bell peppers cut into small chinks
1 14oz can diced tomatoes
2 Tbsp tomato paste
1/2 Tbsp minced garlic
1 Tbsp ground coriander
1 Tbsp sugar
1 bunch dill chopped
1/4 cup olive oil
1 cup water

In a large saute pan heat the olive oil
add the potatoes and cook 5-6 minutes stirring occasionally
add the garlic and coriander stir and cook 30 seconds
add the tomatoes,tomato paste,sugar,eggplant and pepper
add the water and stir well
bring to a boil,reduce heat to medium and cook covered 15 minutes
uncover and cook 5-10 more minutes until the veggies are soft
stir in the dill

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