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Categories:
extra-virgin olive oil eggplant zucchini yellow onion green bell pepper red bell pepper salt ground black pepper garlic parsley white wine firm ripe tomatoes fresh basil
Viewed: 43 - Published at: 6 years agoIngredients
- 14 cup extra virgin olive oil
- 1 large eggplant
- 2 medium zucchini
- 1 large yellow onion
- 1 medium green bell pepper
- 1 medium red bell pepper
- 12 teaspoon salt
- 12 teaspoon fresh ground black pepper
- 2 garlic cloves, mashed
- 13 cup chopped fresh parsley
- 14 cup dry white wine
- 4 medium firm ripe tomatoes or 2 (15 ounce) cans diced tomatoes
- 14 cup chopped fresh basil
Method
- Peel eggplant and cut into 1/2-inch cubes.
- Cut zucchini into 1/2-inch cubes.
- Peel and dice the onion.
- Seed and dice the bell peppers.
- If using fresh tomatoes, peel, seed and dice into 1/2-inch pieces.
- Pour about half of the olive oil into a large, heavy-bottomed pan over medium-high heat.
- Add the eggplant and zucchini and saute until the eggplant is soft; remove from pan and set aside.
- Add the remaining oil to the pan and add the onions and peppers.
- Season with salt and freshly ground black pepper.
- Saute until the onions are translucent.
- Add the garlic and saute for 2 to 3 minutes.
- Stir in the parsley and saute for another minute or so.
- Add the white wine and cook, stirring frequently, until wine is reduced by about half.
- Add the tomatoes and bring up to a boil.
- Reduce heat slightly and let cook until the liquid from the tomatoes is reduced.
- Add the eggplant and zucchini back to the pot.
- Stir in the basil.
- Taste for seasoning and add more salt and/or pepper if needed.
- Cover and reduce heat to low.
- Simmer for 20-30 minutes.
