Gevetch

Ingredients

• 1/2 Spanish onion, diced (1 cup)
• 1 large garlic clove, chopped
• 1 medium white skinned boiling potato, peeled and cut in 1-inch pieces (1 1/4 cups)
• 1 medium sweet potato, peeled, halved and cut in 1-inch pieces (8 oz.)
• 1/4 medium head green cabbage, cut in 1-inch pieces (6 oz.)
• 3 ounces white mushrooms, halved
• 1 bay leaf
• 2 medium carrots, cut in 1-inch pieces (1 cup)
• 1 medium celery rib, cut in 1-inch slices (3/4 cup)
• 1 medium green bell pepper, cut in 1-inch pieces (1 cup)
• 1/2 medium cauliflower, cut in large florets (about 12-13 florets or 1 1/4 lb.)
• 1/2 small eggplant, peeled and cut in 1-inch cubes (3 cups)
• 1 1/4 cups shelled fresh lima beans (not baby limas) or 1 1/4 cups frozen lima beans (not baby limas)
• 1/4 cup coarsely chopped flat leaf parsley
• 4 ounces fresh green beans, trimmed
• 2 medium tomatoes, seeded and coarsely chopped (2 cups)
• 1 cup tomato juice
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• salt
• fresh ground black pepper