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Categories:Viewed: 88 - Published at: 3 years ago
Ingredients
- 1-1/2 lb. eggplant
- 1 lb. zucchini
- 1 lb. bell peppers (red, green and yellow)
- 1-1/2 lb. tomatoes
- 4 garlic cloves
- 3 white onions
- 1 bouquet garni (a tied bundle of thyme sprigs, bay leaf and parsley stems)
- 1 cup olive oil
- Salt & Pepper to taste
Method
- 1.
- In this first step, we will dice all vegetables and keep them separate.
- ice the eggplant and zucchni into 1/2 inch pieces and reserve them for later use.
- blanch the tomatoes for 45 seconds and cool them in an ice bath.
- When cooled enough to handle, peel them and remove seeds.
- Dice tomatoes into 1/2 pieces and reserve them in a bowl.
- Remove seeds from the bell peppers and dice them into 1/2 inch size.
- coarsely dice the onions.
- Chop the garlic.
- 2.
- Heat 1/2 cup of olive oil in a big sauce pan over medium high heat.
- Sautee the eggplants for 6 to 7 minutes until colored.
- Season them with salt and pepper and remove them with a slotted spoon.
- 3.
- Clean the saucepan with paper towel.
- Heat 1/4 cup of olive oil and sautee the zucchini for 5 to 6 minutes.
- Season them and remove them as well.
- Sautee the onions, garlic and bell peppers with the remaining olive oil for 5 mnutes.
- 4.
- Add the tomatoes, eggplants, zucchini and bouquet garni.
- Cover the saucepan and lower heat to a simmer.
- let it simmer for 1 hour.
- Check the seasoning and serve it warm.
