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Categories:Viewed: 26 - Published at: 8 years ago
Ingredients
- 1 large onion, sliced in thin slices
- 2 cloves garlic, minced
- 2 Tbsp. olive oil
- 1 (16 oz.) can tomatoes, cut up or fresh
- 1 1/2 tsp. dried thyme, crushed
- 1 medium unpeeled eggplant
- 2 medium zucchini, cut into strips
- 2 green peppers, seeded and cut into strips
Method
- Cook onion and garlic in oil until tender.
- Add undrained tomatoes, thyme, bay leaf, salt and pepper.
- Cover and simmer for 10 minutes.
- Discard the bay leaf.
- Remove and set aside 2 cups of the tomato mixture.
- Slice eggplant in half lengthwise, then crosswise into 1/2-inch slices.
- Arrange half of eggplant, zucchini and peppers over tomato mixture in the pan.
- Sprinkle with salt and pepper.
- Cover with 1 cup of the reserved tomato mixture.
- Arrange remaining vegetables atop; sprinkle with salt and pepper.
- Add remaining reserved tomato mixture.
- Cover and simmer 20 minutes.
- Uncover and simmer vegetable mixture for 15 minutes.
