Tabahij

Peel and cut the potatoes into 1-inch cubes, and peel the eggplant and cut it into similar-sized pieces. Rinse the eggplant cubes under cold water to remove excess moisture.

Trim and cut the zucchini into 1-inch rounds, then quarter each round. Coarsely chop the fresh tomatoes and set aside.

Slice the jalapeños in half lengthwise, remove the seeds for milder heat if preferred, and finely chop the garlic.

Heat oil in a large heavy-bottomed pot over medium-high heat. Add the potato cubes and sauté for 5-7 minutes until they begin to soften and brown slightly at the edges.

Add the eggplant cubes to the pot and continue cooking for 3-4 minutes, stirring occasionally to combine with the potatoes.

Stir in the chopped garlic and cook for 1 minute until fragrant. Add the tomato paste and stir well to coat all vegetables.

Add the chopped fresh tomatoes to the pot along with the chilli pepper, Kisper (harissa or similar Libyan spice blend), and jalapeños. Stir thoroughly to distribute the seasonings evenly.

Add the zucchini pieces and gently fold them into the mixture. Pour in enough water to barely cover the vegetables, then bring the mixture to a boil.

Reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until all vegetables are tender and the flavors have melded together. Add more water if needed to maintain a thick stew consistency.

Taste and adjust the seasoning with additional Kisper or chilli pepper as desired. Serve the Tabahij hot as a main course with bread for scooping.