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Categories:
onion green peppers zucchini eggplant garlic tomatoes bay leaf basil marjoram oregano ground rosemary Burgundy tomato juice tomato paste olive oil salt
Viewed: 21 - Published at: 5 years agoIngredients
- 1 medium onion, chopped
- 2 medium green peppers, cut in strips
- 1 medium zucchini or summer squash, cubed
- 1 small eggplant, cubed
- 4 cloves crushed garlic
- 2 medium tomatoes, cut in chunks
- 1 bay leaf
- 1 tsp. basil
- 1 tsp. marjoram
- 1/2 tsp. oregano
- dash of ground rosemary
- 3 Tbsp. Burgundy
- 1/2 c. tomato juice
- 2 Tbsp. tomato paste
- 1/4 c. olive oil
- salt and pepper
Method
- Heat olive oil in large, heavy cooking pot.
- Crush garlic into the oil. Add bay leaf and onion.
- Salt lightly.
- Saute over medium heat until onion turns transparent. Add eggplant, wine and tomato juice.
- Add herbs. Stir, cover and simmer 10 to 15 minutes over low heat.
- Add zucchini and peppers.
- Cover and simmer 10 minutes.
- Add salt, pepper, tomatoes and tomato paste.
- Cook until all vegetables are tender.
- Serve with Parmesan cheese.
