You may also like
Categories:Viewed: 57 - Published at: 6 years ago
Ingredients
- 6 Tbsp. best quality olive oil
- 1 eggplant, cut into 1-inch cubes
- 3/4 lb. zucchini, cut into cubes
- 3/4 lb. coarsely chopped onions
- 1/2 lb. sweet red peppers, cut into 1-inch cubes
- 1 Tbsp. crushed garlic
- 2 sprigs fresh or 1/2 tsp. dried thyme
- 1 bay leaf
- salt and fresh ground pepper
- 1 1/2 lb. plum tomatoes, cut into cubes
Method
- Heat 5 tablespoons oil in large heavy skillet and when hot, add eggplant.
- Cook, stirring, about 3 minutes.
- Remove with slotted spoon and drain in colander with bowl under.
- Add zucchini to skillet with salt and pepper; cook about 3 minutes.
- Add to eggplant.
- Add remaining oil, plus whatever has accumulated in bowl, to pan with onions and peppers and cook until wilted.
- Add eggplant, zucchini, salt and pepper and thyme.
- Cook about 5 minutes.
- Add tomatoes and stir.
- Cover; simmer for 20 minutes. Uncover.
- Add garlic and cook about 10 minutes to reduce liquid. Tastes best at room temperature.
