florets of 1 cauliflower
3 wax potatoes
1/2 cup olive oil
1 cinnamon stick
3 oz. tomato paste
1 cup water
a few herbs (in my case, a few leaves of basil and mint from the garden)
feta and/or Kalamata olives
rosemary bread or rice
Chop the cauliflower and dice the potatoes.
Heat the oil. When it is hot, saute the cauliflower and potatoes until they soften. Stir them occasionally and salt them. Add the cinnamon stick. I covered the skillet with a lid and turned the heat on low for awhile.
Thin the tomato paste with water. Pour it over the vegetables. Cover and simmer on low. Towards the end of cooking time, add a few herbs.